This Chile Corn Chowder is about to become your new favorite soup. It’s a one-pot vegetarian recipe that takes less than 30 minutes to prepare. Plus it is super versatile. You can use fresh, frozen or canned corn and your chile of choice (to control the heat.)

I was super proud of myself this year. When corn-on-the-cob was plentiful (and cheap), I bought a ton of it, cut the kernels off the cob, and froze it in one cup portions. Current me has been thanking past me all winter long. But if you didn’t freeze summer corn, you can easily make this recipe with frozen or canned corn.

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For the chiles, use what you like. Cans of chopped green chiles will be delicious but if you prefer to use fresh chiles, they also work beautifully. I had some roasted hatch chiles from the farmers market that I stashed in the freezer.

As for the dairy, you already know what I’m going to say. Quality matters. If you can find Kalona Supernatural dairy products, they are my favorite. You’ll need some half-and-half and if you want the soup to be extra luscious, some butter.

Watch Me Make Chile Corn Chowder in 40 Seconds

Check out my other favorite soup recipes!

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Chile Corn Chowder

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• Author: jzmcbride
• Total Time: 30 minutes
• Yield: serves 4
• Diet: Vegetarian

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Description

This one-pot, quick cooking Chile Corn Chowder is about to be your new favorite soup. It’s vegetarian, gluten-free and freezes beautifully.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup (1/2 stick) butter, divided
• 1 1/2 cups chopped Yukon Gold potatoes. I didn’t peel them.
• 1 medium onion, chopped (about 1 1/2 cups)
• 6 cups corn kernels (can be fresh, canned or frozen)
• 2 5–ounce cans of chopped green chiles. Or substitute chopped roasted hatched chiles or poblano peppers. You can add a fresh chopped Jalapeno pepper if you want it spicier.
• 4 cups vegetable stock
• 1 cup half-and-half
• (Optional) Chopped chives, cotija cheese, chopped cilantro or chopped bacon as garnish

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Instructions

1. Melt two tablespoons butter in a large pot over medium heat. Add potatoes, onion, salt and pepper and cook, stirring occassionally, until vegetables start to soften (about 4 minutes).
2. Add corn and chiles. Stir well and cook for another 3 minutes.
3. Add stock and bring mixture to a boil. Once boiling, reduce heat to medium low and simmer for approx. 8 minutes (until the potatoes are soft).
4. Remove pot from heat.
5. Blend with mixture with an immersion blender until partially pureed. Alternatively, transfer  3 cups of the mixture to a blender, puree until smooth and add it back to the pot.
6. Stir in half-and-half and remaining two tablespoons of butter.
7. Garnish and serve.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: recipe
• Method: stovetop
• Cuisine: American