Green Chili and Corn Chowder
Warm up with a comforting bowl of Green Chili and Corn Chowder, a hearty and flavor-packed blend of sweet corn, tender potatoes, and smoky spices with just the right kick from diced green chilies. This creamy soup strikes a perfect balance between rich and fresh, with heavy cream adding indulgent texture while vibrant green onions and optional cilantro brighten every bite. The recipe is quick and easy, taking only 45 minutes from start to finish, and features a clever blending technique to achieve its signature velvety consistency while keeping satisfying chunks of veggies. Perfect for weeknight dinners or cozy gatherings, this versatile chowder can be customized with mild or hot chilies to suit your spice preference. Serve this luscious green chili corn chowder with crusty bread or a light salad for a complete, crowd-pleasing meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium green chilies, diced (mild or hot, depending on preference)
- 2 cups frozen corn kernels
- 1 large Russet potato, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup green onions, thinly sliced (for garnish)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot, heat the unsalted butter and olive oil over medium heat until melted and combined.
Add the diced yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and diced green chilies. Sauté for another 1-2 minutes until fragrant.
Add the diced potato and frozen corn kernels to the pot. Stir well to combine all the ingredients.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 15 minutes, or until the potato is tender when pierced with a fork.
Using an immersion blender, blend a portion of the soup directly in the pot to thicken it while still leaving some chunks. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, smoked paprika, cumin, salt, and black pepper. Adjust seasoning to taste, if needed.
Simmer the chowder for an additional 5 minutes over low heat to allow the flavors to meld together.
Ladle the chowder into bowls and garnish with sliced green onions and chopped cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4768 mg | 207% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 48.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4472 mg | 95% | |
*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.
