Vegetable Packed Chowder

Developed for Crazee-E Contest. This is a hardy, vegetable packed chowder that is sure to please. The poblano chili adds a nice smokiness. Serve this with crusty bread for a delicious 1 pot meal.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  poblano chiles
• 2  tablespoons olive oil, divided
• 4  ears corn or 2  cups corn kernels
• 4  slices  center-cut bacon, diced
• 1  tablespoon butter
• 1  yellow onion, finely chopped
• 2  garlic cloves, minced
• 1  celery rib, diced
• 1⁄2 red bell pepper, diced
• 1  carrot, scrubbed, diced
• 1  tablespoon flour
• 3  red potatoes, scrubbed, diced
• 1  quart  vegetable stock
• 1  cup milk or 1  cup  cream
• 1⁄8 teaspoon sugar
• 1⁄8 teaspoon nutmeg
• 1⁄2  mustard greens, small bunch washed
•  salt, to taste
•  white pepper, to taste

Directions

1. Wash the chilies, cut in half and remove the seeds. Place under broiler and broil until skin blackness. Place in a bowl, cover and allow to cool. Once cool, remove the blacked skin and dice the peppers.
2. In a dutch oven cook the bacon until crisp. Remove with a slotted spoon and set aside.Add in corn and cook until over medium low heat until corn begins to have some color. It may be necessary to add in a touch of olive oil for the corn to cook properly. Remove corn, set aside.
3. To the same pot add a tablespoon of olive oil and a tablespoon of butter. Whisk until butter is melted. Stir in yellow onion, garlic, celery and carrot. Saute for 2 minutes or until onion begins to lightly brown. Sprinkle with 1 tablespoon flour and stir until well combined. Add the potatoes and stock to the pan. Cover and cook until potatoes are barely tender.
4. Reserve 1/2 cup of corn and add in remainder. Put the milk and reserved corn to a blender container and puree until smooth. Add to the chowder and bring to a simmer.
5. Remove the tough steams and tear the leaves of the greens. Run a knife through them to coarsely chop. You should have approximately 3 cups of lightly packed greens. Add the greens, sugar and a small touch of nutmeg and cook the greens until wilted and a bright green. Season with salt and white pepper to taste.
6. Ladle into bowls and sprinkle with reserved bacon bits.