Farmhouse Chicken Chowder - NM Style

America's Test Kitchen

Ingredients:
4 slices bacon, chopped
1 med onion, chopped
1 pablano chile, stemmed, seeded and chopped
3 med cloves garlic, minced or pressed (about 1 Tblsp)
1/2 cup green chile, chopped
1 tsp fresh thyme, minced (or 1/4 tsp dried)
1/3 cup flour
8 cups chicken broth
4 med potatoes peeled and cut into 1/2" pieces
2 carrots, peeled and sliced 1/4" thick
1 sm bag frozen corn (or 2 ears, husk and silk removed, kernels cut off)
1 cup heavy cream
2 lg chicken breast pieces, cooked and shredded
2 Tblsp fresh cilantro, if desired, minced
salt and pepper to taste

Instructions:
Cook bacon in stock pot or Dutch oven over medium heat until crisp, 5 - 7 minutes;
Add the onion and cook until softened, 5 - 7 minutes;
Add the garlic, pablano chile and thyme and cook until fragrant, about 1 minute;
Stir in the green chile;
Stir in the flour and cook for 1 minute;
Gradually whisk in the broth, scraping up any browned bits and smoothing out any lumps;
Stir in the carrots, then the potatoes and bring to a boil;
Reduce to a simmer and cook until the vegetables are nearly tender, about 10 minutes;
Stir in the corn and continue to simmer until the vegetables are tender, 10 - 15 minutes;
Stir in the cream and bring to a simmer;
Add the shredded chicken and let it heat through, about 2 minutes;
Off the heat, add the cilantro if desired;
Salt and pepper to taste.

Sidney's Soup

(from the kitchen of Aunt Sidney)

3 T butter
1/3 cup chopped green onion
1 1/2 cups chopped celery
1 cup grated carrots
2 cans cream of potato soup
1 large can chicken broth
2 cups grated cheese
1/2 cup water
Shake of hot sauce or cayenne
1 can evaporated milk

Saute green onion and celery in butter. Add potato soup and chicken broth. Mix well. Add carrots, water and hot sauce. Cook and stir for 5 minutes. Reduce heat and add cheese (slowly) and milk. Do not boil.