Mexican Green Chile Corn Chowder

Select type of chile according to the heat of each chile. Poblano, anaheim, hatch, and others.

Course Main Dish, Soup

Cuisine Mexican, vegetarian

Keyword chilis, vegetarian

Prep Time 30

Cook Time 40

Servings people

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

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.