Real Recipes From Real Home Cooks ®

green chile corn chowder

(1 rating)
Recipe by
Cari Aiken
Clarksville, TN

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.

(1 rating)
yield 4 - 6
prep time 30 Min
cook time 35 Min
method Stove Top

Ingredients For green chile corn chowder

  • 4
    ears of corn, cut off the cob and cobs reserved (can use frozen corn on the cob, thawed)
  • 4 sm
    russet potatoes, peeled and diced
  • 2
    celery stalks, diced
  • 1 sm
    yellow onion, diced
  • 1 lg
    carrot, peeled and diced
  • 1/2 md
    red bell pepper, diced
  • 3 md
    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
  • 1 tsp
  • 1 tsp
  • salt and pepper to taste

How To Make green chile corn chowder

  • 1
    Cut corn from cobs and set cobs aside. Dice the potatoes, celery, onion, carrot, bell pepper and green chiles.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Remove cobs and serve.