Vegetable Packed Chowder

Directions

1. 1
   Wash the chilies, cut in half and remove the seeds.
2. 2
   Place under broiler and broil until skin blackness.
3. 3
   Place in a bowl, cover and allow to cool.
4. 4
   Once cool, remove the blacked skin and dice the peppers.
5. 5
   In a dutch oven cook the bacon until crisp.
6. 6
   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.
7. 7
   It may be necessary to add in a touch of olive oil for the corn to cook properly.
8. 8
   Remove corn, set aside.
9. 9
   To the same pot add a tablespoon of olive oil and a tablespoon of butter.
10. 10
    Whisk until butter is melted.
11. 11
    Stir in yellow onion, garlic, celery and carrot.
12. 12
    Saute for 2 minutes or until onion begins to lightly brown.
13. 13
    Sprinkle with 1 tablespoon flour and stir until well combined.
14. 14
    Add the potatoes and stock to the pan.
15. 15
    Cover and cook until potatoes are barely tender.
16. 16
    Reserve 1/2 cup of corn and add in remainder.
17. 17
    Put the milk and reserved corn to a blender container and puree until smooth.
18. 18
    Add to the chowder and bring to a simmer.
19. 19
    Remove the tough steams and tear the leaves of the greens.
20. 20
    Run a knife through them to coarsely chop.
21. 21
    You should have approximately 3 cups of lightly packed greens.
22. 22
    Add the greens, sugar and a small touch of nutmeg and cook the greens until wilted and a bright green.
23. 23
    Season with salt and white pepper to taste.
24. 24
    Ladle into bowls and sprinkle with reserved bacon bits.