How to make it

  • Roast the anaheim chilis in a 450 oven for 20 minutes, turning once.
  • Remove the chilis and place in a plastic bag to steam in the refrigerator for 30 minutes, this will make them easy to peel.
  • Start the bacon in a medium pot over medium high heat.
  • After you get a partial rendering of the fat, reduce to medium and add the celery, onion and green pepper.
  • At the point of caramelization, add one quart of chicken stock and simmer for 30 minutes.
  • Add the chilis and simmer for another 20 minutes, adding stock as necessary to keep everything coated.
  • Add the corn and just warm through, don't let it boil.
  • Blend to a semi-rough consistency and return to the pan adding the remaining ingredients except the half and half.
  • Season to taste, and finish with the half and half.
  • Smoky, sweet, and a little spice are the flavors that should be apparent. If you lack sweetness, try adding a little salt before adding any more sugar or half and half, the salt brings out the sweetness of the corn.
  • Also, adding black pepper at the end is recommended.
  • A simpler variation is to add a can of hatch chilis in place of the freshly roasted variety.
  • Also, adding separately cooked sausage prior to blending is a meatier variation.

People Who Like This Dish 4
Reviews & Comments 2

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    " It was excellent "
    magb48 ate it and said...
    I love soups and chowders, actually like chowders more especially this type which would be considered New England chowder because of the half and half...Love the rich, creamy consistency....It has my 5!.....Thanks for sharing!
    Was this review helpful? Yes Flag
  • zena824 11 years ago
    I love corn chowder.. and this sounds great...
    Was this review helpful? Yes Flag

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