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Corn and Green Chile Chowder

Corn and Green Chile Chowder

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  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Yield: 4 Servings 1x
  • Category: Soups/Main Course
  • Method: Stove Top
  • Cuisine: American


ThisĀ  is a rich corn soup with lots of green chiles . Add in all the extras and you have a soup extravaganza!


Units Scale

2 T butter
1 medium onion, finely chopped
2 minced garlic cloves
1 c fresh roasted or frozen green chilies seeded and chopped or Hatch Chilies
2 c chicken stock
3 ears of corn, cut off the cob (reserve about a cup)
1/2 t salt
1/2 t oregano
1 c half and half
1 c goat cheese
8 bacon slices, cooked to crisp

1/2 lb honey smoked salmon


3 T shredded basil


Melt butter over medium heat. Add onions and cook until translucent. Add garlic and cook another minute.

Stir in green chilies, chicken stock, most of the corn, salt and oregano. Cook until corn is soft.

Now using your handy dandy hand immersion blender, puree this. It will not be totally smooth. That is OK!

Now stir in the half and half. and the reserved corn. Heat, without boiling until the reserved corn is cooked through.

When ready to serve garnish with goat cheese, bacon, and salmon.

Dot with Sriracha. Sprinkle with basil. Get ready to ladle some golden goodness into your pie hole. Just perhaps there are silver linings!


If you add potatoes you will have corn chowder!