Green Chile Chowder
Warm up your kitchen with the bold flavors of Green Chile Chowder, a hearty and comforting dish that showcases the smoky, earthy essence of roasted green chiles like Hatch, poblano, or Anaheim. This creamy chowder combines tender russet potatoes, sweet bursts of corn, and a velvety base of chicken broth and heavy cream, all seasoned with aromatic cumin and smoky paprika for a flavor-packed bowl. A partial blend of the soup ensures a luscious, thick texture while maintaining satisfying chunks of potato. Topped with fresh cilantro, melty shredded cheese, and served alongside crusty bread or tortilla chips, this crowd-pleasing recipe is perfect for chilly evenings or anytime you crave a taste of the Southwest. With just 20 minutes of prep and a total cook time of 50 minutes, this six-serving dish balances simplicity with irresistible richness—ideal for weeknight dinners or entertaining guests.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 medium roasted green chiles (hatch, poblano, or Anaheim)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1.5 cups whole kernel corn, drained (fresh, frozen, or canned)
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons cilantro, chopped (optional garnish)
- 0.5 cup shredded cheese, for topping (optional)
Instructions
Start by roasting the green chiles if they are not already roasted. Place them directly over an open gas flame or under a broiler, turning frequently until the skins are blackened and blistered. Transfer the roasted chiles to a bowl, cover it with plastic wrap, and let them steam for 10 minutes. Peel off the charred skins, remove the seeds, and chop the chiles into small pieces. Set aside.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted. Add the diced yellow onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
Stir in the minced garlic and sauté for another minute until fragrant, being careful not to let it burn.
Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender and easily pierced with a fork.
Once the potatoes are soft, use an immersion blender to partially blend the soup. This will give the chowder a thick and creamy texture while keeping some potato chunks intact. (If you don't have an immersion blender, transfer half of the soup to a blender, carefully blend until smooth, and return it to the pot.)
Stir in the chopped green chiles, whole kernel corn, heavy cream, ground cumin, smoked paprika, salt, and black pepper. Simmer the chowder for an additional 5-7 minutes, stirring occasionally, to allow the flavors to blend.
Taste the chowder and adjust the seasoning as needed with more salt or pepper.
Serve hot, garnished with chopped cilantro and shredded cheese, if desired. Enjoy with warm bread or tortilla chips!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
