Corn Chowder with Chiles
Prep time
Cook time
Total time
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!
Author: Anita Edge
Recipe type: Soup
Serves: 4
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
- Throw the onion, garlic, carrot, and celery in a food processor and pulse until finely diced.
- Sautee the vegetable mixture and potatoes in the butter and olive oil over medium heat until soft, about 10 minutes.
- Add the corn and seasonings and cook for another 2-3 minutes.
- Add the corn flour and mix well. Continue cooking and stirring while gradually adding the chicken broth. Throw in the corn cobs.
- Bring to a boil and boil, covered, for about 8 minutes.
- Add the half and half and simmer for another 5 minutes, then remove the corn cobs and discard them.
- Add salt (about a half teaspoon) and pepper to taste and serve with cilantro or parsley as garnish.
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