This green chile and corn chowder is an all-season soup that's healthy AND hearty.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Ingredients
2tablespoonextra virgin olive oil
2clovesgarlic, diced
1small onion, chopped
5c.vegetable broth
1bay leaf
1 ½teaspoonsalt
4large red potatoes, peeled and cut into small cubes
4cupscorn kernels, fresh or frozen
¼teaspoonsmoked paprika
½teaspoonblack pepper
1handful of fresh cilantro, torn
1cupdiced green chiles, canned or roasted*
½cupcanned coconut milk
1lime, for serving
Instructions
In a soup pot, drizzle olive oil and sauté onions and garlic until soft.
Add broth, salt, potatoes, and bay leaf. Bring to a soft boil.
Cook until potatoes are just barely cooked through (approx 10 minutes).
Add corn, paprika, pepper, cilantro, chiles, and coconut milk. Simmer softly for about 5 more minutes, or until corn is tender. Add additional salt and pepper to taste, if needed.
To thicken the soup, remove approx 3 cups of soup to a blender. Blend and return to the pot.
Serve with a wedge of lime to squeeze over the soup.
Notes
You can use a variety of chiles in this recipe, including hatch, poblano, or green chiles. Canned chiles work great, too! Just be sure to taste test the heat of the chiles before you add them to the soup. I recommend using mild chiles and adding some cayenne if you'd like to spice things up. *If you're using fresh chiles, roast them under the broiler until the skin is blistered. Then place them in a sealable ziplock bag until cool. Remove the skin and seeds, and dice.