Prep 20 mins
Cook 40 mins
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.”
- 6 green chilies, skinned, seeds removed, chopped or 2 (4 ounce) cans green chilies, chopped
- 3 cups chicken broth
- 1 potato, peeled and diced
- 1 medium onion, chopped
- 2 cups corn, whole kernel or 2 cups cream-style corn
- 1 cup monterey jack cheese or 1 cup cheddar cheese, grated
- 1 cup heavy cream
- In a large pot over low heat, combine all ingredients except cheese and cream.
- Cook until potatoes are tender.
- Add cheese and cream, and heat until cheese melts.
Great taste and easy to make. If you don't have a lot of time, get Mirepoix (a mix of chopped carrots, onions, and celery) either in the produce or frozen vegetables section. Then you only need to throw everything together, a matter of minutes.
A perfect weeknight meal. This soup is fantastically delicious and comes together in a snap. I used frozen corn kernals and evaporated milk in place of the cream and I'm thinking about how soon I can make it again :)
This was a very nice chowder. It didn't have as much heat as I expected. Very quick and easy to make. I added a little cooked chopped bacon that I had left over from breakfast which gave it a nice smokey taste. Used 2% milk in place of the cream. Thanks for sharing.