Creamy Green Chile Corn Chowder
Tired of getting Green Chiles in your basket? Need to find something to do with them? Here is a recipe that will get gobbled up by the entire family!
Creamy Green Chile Corn Chowder (Vegetarian and Vegan options available)
Ingredients
- 1 Tablespoon Grape Seed Oil
- ½ cup chopped onion
- 1 cup chopped roasted Green Chiles
- 4 ears roasted corn on the cob (kernels removed)
- 2.5 cups chicken stock (vegetable stock works great)
- 2/3 cup half & half (plain rice or soy milk works well)(evaporated is also fantastic)
- ¼ teaspoon white pepper (black just looks funny but tasted fine)
- 1 Tablespoon Chicken Base (bouillon) (vegetable works great)
- 1 Jalapeno – Roasted, pealed, chopped (or dry equivalent) (may omit)
- ¼ teaspoon Red Pepper Flakes (ground, measure before grinding)(may omit)
- 2 Tablespoons Cornstarch or equivalent Arrowroot dissolved in ¼ cup stock
- 1 Cup Green Chiles (Hatch) (Roasted, Skinned and Chopped)
- 2.5 Cups cubed baked potatoes (may substitute grilled or roasted cauliflower)
- 1 Cup Sharp Cheddar or Jalapeno Jack – shredded (meltable soy substitute)
- Topping suggestions:
- Shredded cheese
- Diced green or red onions (any actually)
- Diced Roasted Peppers
- Bacon Crumbles
- *Additional possibilities:
- Roasted Red Peppers
- Roasted Green Peppers
- Parsley
- **Additional possibilities:
- Chicken (cooked) (leftover chicken pieces or rotisserie works great)
- Shrimp (raw & thawed)(add with potatoes)
Instructions
- Heat oil in stockpot.
- Add onions and sauté for ~3 minutes or until just turning translucent
- Add Chiles & Jalapenos and sauté until soft (~3 more minutes) (See * below)
- Add Corn and Stock
- Add half & half
- Add Pepper
- Add Chicken Base
- Add Red Pepper Flakes
- Bring to a low boil
- Add Cornstarch and continue boiling for 3 minutes
- Reduce heat to simmer
- Add Potatoes and continue simmering until potatoes are hot (See ** below)
- Add cheese and Mix thoroughly until melted
- Serve
- Enjoy!
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens