Green Chile Corn Chowder
Warm up your table with the bold, savory flavors of Green Chile Corn Chowder, a hearty and comforting soup that’s perfect for cooler days. This recipe combines sweet corn, roasted poblano peppers or green chiles, and creamy potatoes to create a rich, flavorful base enhanced with hints of smoky paprika and earthy cumin. The chowder strikes a perfect balance of creamy and rustic, as some of the veggies are blended for smoothness while others remain intact for texture. Finished with a drizzle of heavy cream and optional garnishes of fresh cilantro and lime juice, this crowd-pleasing dish will leave your taste buds craving more. Whether you’re looking for a cozy weeknight dinner or a dish to impress at your next gathering, this quick-to-make soup is a flavorful showstopper.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 cups potatoes, peeled and diced
- 1.5 cups poblano peppers or green chiles, roasted, peeled, and chopped
- 3 cups sweet corn kernels (fresh, canned, or frozen)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 1 lime lime wedges (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture. Cook for 2-3 minutes.
Add the roasted, chopped green chiles (or poblano peppers) and the sweet corn kernels to the pot. Stir everything together so the flavors combine.
Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
Using an immersion blender, blend a portion of the soup directly in the pot to create a creamy texture while leaving some chunks of vegetables for a rustic feel. Alternatively, you can remove a few cups of the soup, blend it in a blender, and return it to the pot.
Stir in the heavy cream, ground cumin, smoked paprika, salt, and black pepper. Let the soup simmer for another 5 minutes, allowing the flavors to meld.
Taste and adjust seasoning if needed. Ladle the chowder into bowls, garnishing with fresh cilantro and a squeeze of lime juice if desired. Serve warm.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 779 mg | 17% | |
*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.
