Green Chile Corn Chowder
By
Cari Aiken
@CariAnn
1
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.
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:
Serves:
4 - 6
Prep:
30 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
-
4ears of corn, cut off the cob and cobs reserved (can use frozen corn on the cob, thawed)
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4 smallrusset potatoes, peeled and diced
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2celery stalks, diced
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1 smallyellow onion, diced
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1 largecarrot, peeled and diced
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1/2 mediumred bell pepper, diced
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3 mediumgreen chiles, roasted, peeled and diced (or 3 or 4 small cans of diced green chile)
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1 boxvegetable broth
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1/2 cfat free or 1% milk
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2 Tbspall purpose flour
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2 Tbspolive oil or vegetable oil
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1 Tbspgarlic powder
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1 tsppaprika
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1 tspnutmeg
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1 tspcilantro
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·salt and pepper to taste
How to Make Green Chile Corn Chowder
- 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.
About Green Chile Corn Chowder
Course/Dish: Chowders Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
