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.
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
How to Make Green Chile Corn Chowder
- 1Cut corn from cobs and set cobs aside. Dice the potatoes, celery, onion, carrot, bell pepper and green chiles.
- 2Heat 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.
- 3Add 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.
- 4Take 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.
- 5Remove 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
