Ingredients
4 ears of corn
1 pound small creamer potatoes, halved or quartered into 1-inch chunks
4 cups chicken broth or stock
2 (4-ounce) cans chopped mild green chiles
5 scallions, sliced, whites and green parts separated
5 garlic cloves, smashed and chopped
1 tablespoon unsalted butter
1 jalapeño, stemmed, seeded and minced
1 tablespoon yellow or white miso (optional)
1 teaspoon kosher salt, plus more as needed
1/2 cup sour cream
1/2 cup light or heavy cream or half-and-half
Black pepper, to taste
Chopped crisp, cooked bacon (optional), for serving
Directions
1
Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.
2
In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.
3
About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.
4
Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.