Corn and Green Chile Chowder

Name: Corn and Green Chile Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 3 cup corn kernels (fresh or frozen, divided); 4 pcs green chile (roasted, peeled, seeded, and chopped (Hatch or Anaheim)); 2 pcs potato (medium, peeled and diced into small cubes); 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 2 tbsp butter; 2 tbsp all-purpose flour; 2 cup milk (whole milk, warmed slightly); 1 cup water; 1 pinch cumin powder; 0.25 tsp salt; 1 pinch black pepper; 2 tbsp cilantro (chopped, for garnish); 1 tbsp lime juice (freshly squeezed)

RATING

4.4/5(98)

TASTE SCORE

8/10

A creamy, smoky, and slightly spicy chowder loaded with sweet corn kernels and roasted green chiles. This Southwestern-style soup comes together in one pot and is hearty enough for dinner but bright enough for a summer evening.

PREP

15m

COOK

30m

SERVES

1 CUP

347 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the corn and green chiles.
1.If using fresh corn, slice kernels off 4 ears (about 3 cups).
2.Set aside 1 cup of corn kernels for later.
3.Dice the roasted green chiles into small pieces.
saute · ~7 min
Sauté the aromatics and potatoes.
1.Melt butter in a large pot over medium heat.
2.Add chopped onion and cook until soft and translucent, about 4 minutes.
3.Add minced garlic and cumin, stir for 30 seconds until fragrant.
4.Add diced potatoes and 2 cups of corn. Sauté for 2 minutes.
saute · ~1 min
Sprinkle flour and stir to coat.
1.Sprinkle the all-purpose flour evenly over the vegetables.
2.Stir continuously and cook for 1 minute to remove the raw flour taste.
TIPCooking the flour for a minute prevents a pasty taste in the final soup.
simmer · ~20 min
Add liquids and simmer.
1.Gradually pour in the milk and water while stirring.
2.Add the chopped green chiles, salt, and black pepper.
3.Bring to a gentle boil, then reduce heat to low.
4.Cover and simmer for 15–20 minutes, until potatoes are fork-tender.
mix · ~2 min
Partially blend the chowder.
1.Remove the pot from heat.
2.Using an immersion blender, pulse the soup 4–5 times to thicken the base while leaving plenty of texture.
3.Alternatively, transfer 1 cup of solids to a blender, puree, and stir back into the pot.
TIPDon't over-blend. A chowder should have distinct corn and potato pieces.
simmer · ~5 min
Finish the chowder.
1.Add the reserved 1 cup of corn kernels.
2.Return pot to low heat and simmer for 5 minutes until the fresh corn is tender-crisp.
3.Turn off the heat and stir in the lime juice.
garnish
Garnish and serve hot.
1.Ladle the chowder into bowls.
2.Top with chopped cilantro and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best smoky flavor, char fresh green chiles under a broiler or over a gas flame until blackened, then steam in a bowl before peeling.
2
Reserve a full cup of raw corn to stir in at the end; this gives the chowder pops of sweet, crisp texture against the creamy base.
3
Warm the milk slightly before adding it to the pot to prevent the cold liquid from shocking the roux and creating lumps.
4
When using an immersion blender, keep the blender fully submerged and pulse just 4–5 times to avoid turning the chowder into a puree.
5
This chowder thickens as it cools; if reheating leftovers, add a splash of milk or water to restore the desired consistency.
6
Fresh lime juice is essential—add it off the heat right before serving so its brightness doesn't cook away.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Substitute the butter with neutral oil or vegan butter, use unsweetened oat or cashew milk for the whole milk, and skip the roux—instead blend 1 cup of cooked potato and corn with the plant milk to thicken.

High Protein

High-Protein

Add 1 cup of shredded cooked chicken or 1 can of drained black beans along with the green chiles. The mild spice of the chowder pairs perfectly with savory protein.

Smoky Heat

Use 1–2 diced chipotle peppers in adobo sauce (instead of some of the green chiles) for a deep, smoky heat and a rich red tint.

HEALTH BENEFITS