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.
Ingredients
Units
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- 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
Instructions
- 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).
- Add corn and chiles. Stir well and cook for another 3 minutes.
- 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).
- Remove pot from heat.
- 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.
- Stir in half-and-half and remaining two tablespoons of butter.
- Garnish and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: recipe
- Method: stovetop
- Cuisine: American