The last of summer corn and the warmth of a fall soup merge together to make a delicious bridge between the two seasons. Though creamy chowders are delicious, they can be bland and boring, so this recipe not only bridges the seasons but wakes up your taste buds with a unique twist.
Green chilies are used frequently in Mexican dishes, but they can be used for so many other recipes than just tacos. You’ll get a mild heat from the chilies and another layer of flavor that makes this soup different from the rest.
This soup used up one of the last bags of corn I froze off the cob this summer. You don’t have to use frozen corn, but the texture and flavor is superior to that of canned corn and will hold up their texture in the soup. This recipe does make a lot of soup, but it reheats and freezes well so you don’t have to eat the whole pot at once.
Green Chilies and Corn Chowder
- 3 tbsp butter
- 2 tbsp flour
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 10 oz can diced green chilies
- 5 cups chicken broth
- 2 cups whole milk
- ¼ cup heavy cream
- 5 yellow/gold potatoes, diced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp dried thyme
- 4 cups frozen corn
In a large saucepan, heat butter over medium high heat. When melted, add the flour and whisk for two minutes.
Add the onion, celery, carrots and diced green chilies to the roux and stir, cooking until vegetables become soft. Place the diced potatoes into the pot and pour in the chicken broth, whole milk and heavy cream. Add the seasonings in and stir.
Bring to a boil, then let simmer for 20 minutes or until potatoes are fork tender. Blend the soup by either using an immersion blender or by carefully adding soup to a blender or food processor. You can process the soup to your preferred creaminess level, but once you have blended it put the soup back in the pot and back on the stove.
Add the frozen corn to the pot and stir, letting the soup simmer for five minutes or until the corn is warmed through. Taste for seasoning and enjoy with a little shredded cheddar, bacon bits or green onions.
Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post's Taste section and Tastespotting.com. You can find out more on Sara, her recipes and her food adventures on her site, SolidGoldEats.com.
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