Corn Chowder with Chiles
Author: Anita Edge
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
This is one of my all-time favorite soups. It has a fresh corn taste, lots of flavor, and a nice balance of heat, seasoning, and fresh vegetable taste. It keeps well for a week in the fridge. You can make it with frozen corn, but you can definitely taste the difference with fresh. I'll be making this chowder again and again!
Ingredients
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, coarsely chopped
  • 1 garlic clove
  • 1 large carrot, peeled, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 large Yukon Gold potato, finely diced
  • ½ cup diced medium hot green chiles
  • 3 ears corn, kernels cut off (or 3 cups frozen corn)
  • ½ tsp ground thyme
  • ⅛ tsp nutmeg
  • ½ tsp Old Bay Seasoning
  • ⅛ cup corn flour (masa) (ok to substitute all purpose flour)
  • 3 cups chicken broth
  • 1 cup half and half
  • salt and pepper to taste
  • cilantro or parsley for garnish
Instructions
  1. Throw the onion, garlic, carrot, and celery in a food processor and pulse until finely diced.
  2. Sautee the vegetable mixture and potatoes in the butter and olive oil over medium heat until soft, about 10 minutes.
  3. Add the corn and seasonings and cook for another 2-3 minutes.
  4. Add the corn flour and mix well. Continue cooking and stirring while gradually adding the chicken broth. Throw in the corn cobs.
  5. Bring to a boil and boil, covered, for about 8 minutes.
  6. Add the half and half and simmer for another 5 minutes, then remove the corn cobs and discard them.
  7. Add salt (about a half teaspoon) and pepper to taste and serve with cilantro or parsley as garnish.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/corn-chowder-with-chiles/