This green chile and corn chowder is thick and creamy, packed with sweet corn and mild fire-roasted green chiles. It's a gluten-free, vegetarian, hearty soup perfect for the end of summer!
10oz.green chilesjarred or canned, preferably fire roasted, mild or spicy depending on taste
1cupheavy cream
crumbled queso fresco and chopped fresh cilantrofor serving (optional)
Instructions
In a heavy large pot, melt butter (2 tablespoons) over medium heat.
Add onions, sauté until softened (about 3 minutes).
Add potatoes, kosher salt (1 teaspoon), frozen corn, and chicken broth (5 cups). Bring to a boil, cover, and simmer on low for a bout 20 minutes (or until potatoes are tender).
Ladle out about 1.5 cups of hot broth from the pot into a small bowl or pyrex measuring cup and whisk the masa (1/3 cup) into it, forming a thick paste. It's OK if there are little pieces of corn or onion in it.
Add masa paste back to the soup and stir to incorporate.
Add the green chiles and heavy cream (1 cup) to the soup and stir.
Serve with crumbled queso fresco and chopped fresh cilantro, if desired.
Notes
Lighten it up: Substitute milk for the cream and use 1 tablespoon of butter.
Freeze it: Freeze leftovers in an airtight container for up to six months.
Make it vegan: Use olive oil instead of butter and full-fat canned coconut milk instead of the heavy cream, and vegetable broth instead of chicken.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.