potato green chili corn chowder
Cozy Up with Potato, Green Chili, and Corn Chowder – A Flavorful Comfort!
Is there anything more satisfying than a warm bowl of chowder on a chilly evening? This Potato, Green Chili, and Corn Chowder is packed with flavor, incredibly comforting, and surprisingly easy to make. It’s the perfect blend of creamy, spicy, and savory – a true crowd-pleaser! We’ve taken the classic chowder and given it a Southwestern kick with the addition of green chilies and a delightful mix of spices.
Imagine sinking your spoon into a rich, velvety broth filled with tender potatoes, sweet corn, and crispy bacon. The subtle heat from the green chilies is beautifully balanced by the creamy half and half, creating a harmonious blend of textures and tastes. This isn’t just soup; it’s an experience!
What makes this chowder special?
- Flavorful Spice Blend: We’ve used a combination of cumin, oregano, and coriander to create a warm and inviting flavor profile.
- Creamy Texture: The half and half adds a luxurious creaminess that will leave you wanting more.
- Hearty and Filling: Packed with potatoes, corn, and bacon, this chowder is a complete meal in itself.
- Easy to Customize: Feel free to adjust the amount of green chilies to suit your spice preference, or add other vegetables like carrots or celery.
Serving Suggestions:
This chowder is fantastic on its own, but it also pairs well with a side of crusty bread for dipping. Top it with a dollop of sour cream, shredded cheese, diced green onions, or even crushed tortilla chips for added texture and flavor. Get creative and make it your own!
Frequently Asked Questions:
- Can I use a different type of broth? Yes, you can use vegetable broth or chicken stock instead of chicken broth. The flavor will be slightly different, but still delicious.
- Can I make this chowder vegetarian? Absolutely! Simply omit the bacon and use vegetable broth. You may want to add a little extra olive oil for richness.
- How can I adjust the spice level? Use more or fewer green chilies, or remove the seeds and membranes for a milder flavor.
- Can I freeze this chowder? Yes, but the texture may change slightly. It’s best to freeze it before adding the half and half. Thaw completely before reheating.
- What kind of potatoes are best? Yukon Gold or Russet potatoes work well in this chowder. Yukon Golds will give you a creamier texture, while Russets will hold their shape better.
So, gather your ingredients, get cozy in the kitchen, and prepare to enjoy a bowl of the most comforting Potato, Green Chili, and Corn Chowder you’ve ever tasted!
Potato Green Chili and Corn Chowder
Ingredients
- 1 large onion diced
- 3 cloves garlic minced
- 4-5 medium potatoes peeled and cubed
- 3 cups chicken broth
- 2 small cans diced green chilies
- 1 14 ounce can corn drained
- 8-10 slices cooked bacon
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground coriander
- 5 tablespoons corn starch
- 1 quart half and half milk
- 1/2 cup fresh cilantro chopped
- 1 lime juice of
- 1 tablespoon olive oil
Instructions
- In a large stockpot, heat olive oil over medium heat. Add diced onion and sauté for 5-10 minutes or until softened. Add garlic, and stir for 1-2 minutes.
- Add potatoes, broth, chilis, corn, bacon, spices, and salt and pepper to the pot, and stir. Bring to a boil over high heat, then turn down to medium low to simmer for 15-20 minutes, stirring occasionally, or until the potatoes are cooked through.
- Whisk in the corn starch, and bring to a low boil and let the soup thicken up.
- Once thickened, add half and half milk, and let it come back to a simmer. Simmer for another 10-15 minutes, and stir in cilantro, and lime before serving.
- Top with sour cream, shredded cheese, diced green onions, chips, whatever sounds good!
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
