Mexican Green Chile Corn Chowder
Select type of chile according to the heat of each chile. Poblano, anaheim, hatch, and others.
Servings 8 people
Ingredients
- 6 large green chiles, roasted, peeled, chopped Yield: 1-1/2 c roasted, peeled, chopped. Chili type determines the heat of the chili
- 3 T butter
- 2 medium onions, diced Yield: 2-1/2 c diced
- 2 ribs celery, diced Yield: 3/4 c diced
- 1 clove garlic, minced Yield: 1 t, minced
- 2 med potatoes, Yukon Gold, peeled, 1" chunks Yield: 10-12 oz, 1 in chunks.
- 4 c corn
- 5 c stock, vegetable or chicken Vegetable stock for vegetarian chowder.
- 1 t salt
- 2 leaves bay leaves
- 1 t cumin, ground
- 1/2 t oregano, dry
- 1 c cream, heavy
- 1/2 t black pepper
Instructions
- In a 6 qt pot, over med heat, saute onions and celery in butter until soft and beginning to brown–8-10 min. Add garlic, cook for 1 min more.
- Add stock and potatoes to the pot.
- Add bay leaves, cumin, oregano, and salt.
- Increase heat to a simmer for 8-10 min until potatoes are just barely cooked.
- Add corn and cook for 5 min until corn is cooked all the way through, then add chiles.
- Remove bay leaves. Stir in cream. Add black pepper to taste.