Chile Corn Chowder

5.0(10)

Based on a recipe from The Whole Chile Pepper magazine, Fall 1988 issue. The article’s author, Nancy Gerlach, says, “This soup, which combines two native Southwestern ingredients, chile and corn, is easy to prepare and can also be made in a crock pot.”

by mersaydees·published 2008-02-05

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Chowders

Servings

6 serving(s)

Total time

prep 20 min

Calories / serving

327 kcal

Ingredients (7)

serves

6 green chilies, skinned, seeds removed, chopped or 2 (4 ounce) cans green chilies, chopped
3 cups chicken brothchicken-broth
1 potato, peeled and dicedpotato
1 medium onion, choppedonion
2 cups corn, whole kernel or 2 cups cream-style corncorn
1 cup monterey jack cheese or 1 cup cheddar cheese, grated
1 cup heavy creamheavy-cream

Instructions (3 steps)

01In a large pot over low heat, combine all ingredients except cheese and cream.
02Cook until potatoes are tender.
03Add cheese and cream, and heat until cheese melts.

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Rich recipe — supports nutrition-aware planning.