Green Chile Corn Chowder

Name: Green Chile Corn Chowder
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 - 6
Cuisine: Southwestern
Ingredients: 4 ears of corn, cut off the cob and cobs reserved (can use frozen corn on the cob, thawed); 4 small russet potatoes, peeled and diced; 2 celery stalks, diced; 1 small yellow onion, diced; 1 large carrot, peeled and diced; 1/2 medium red bell pepper, diced; 3 medium green chiles, roasted, peeled and diced (or 3 or 4 small cans of diced green chile); 1 box vegetable broth; 1/2 c fat free or 1% milk; 2 Tbsp all purpose flour; 2 Tbsp olive oil or vegetable oil; 1 Tbsp garlic powder; 1 tsp paprika; 1 tsp nutmeg; 1 tsp cilantro; salt and pepper to taste

By Cari Aiken
@CariAnn

This is a family favorite and is very easy to make.

Most of your time will be spent on prepping your ingredients. Make sure to dice your vegetables small, about the size of your corn kernels. The potatoes can be a bit larger, but not more than about 1/2 inch. This is important so that they cook at the same rate, but also so that the other ingredients don’t take away from the corn being the star of this chowder.

Perfect served with crusty bread.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

4 - 6

Prep:

30 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

4

ears of corn, cut off the cob and cobs reserved (can use frozen corn on the cob, thawed)
4 small

russet potatoes, peeled and diced
2

celery stalks, diced
1 small

yellow onion, diced
1 large

carrot, peeled and diced
1/2 medium

red bell pepper, diced
3 medium

green chiles, roasted, peeled and diced (or 3 or 4 small cans of diced green chile)
1 box

vegetable broth
1/2 c

fat free or 1% milk
2 Tbsp

all purpose flour
2 Tbsp

olive oil or vegetable oil
1 Tbsp

garlic powder
1 tsp

paprika
1 tsp

nutmeg
1 tsp

cilantro
·

salt and pepper to taste
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How to Make Green Chile Corn Chowder

Step-by-Step

Cut corn from cobs and set cobs aside. Dice the potatoes, celery, onion, carrot, bell pepper and green chiles.
Heat olive oil in large sauce pan over medium heat. Add celery, onion, and carrot. Sauté until tender, about 5 minutes. Add corn, potatoes, bell pepper and green chile. Sauté for about 2 minutes. Sprinkle flour over vegetables and stir to combine. Continue to sauté for about another 2 minutes, stirring frequently to keep flour from burning.
Add vegetable broth, garlic powder, paprika, nutmeg, cilantro, salt and pepper. Stir to combine. Add corn cobs and bring to a boil. Reduce heat and let simmer for about 10 minutes.
Take about 1 – 1 ½ cups of the soup, including vegetables, and put into blender or food processor. Add milk and puree until smooth. Pour back into soup. Continue to simmer for about 15 minutes.
Remove cobs and serve.