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Sweet Corn Chile Chowder

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a mildly spicy corn chowder

Ingredients

Scale
  • 3 tablespoons butter
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 1 to 1 1/2 cups chiles, chopped
  • 1 clove garlic, minced
  • 2 potatoes, peeled & diced
  • 4 cups corn (this was about 5 cobs for me)
  • 5 cups chicken stock
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 1 cup cream
  • juice of 2 limes
  • Optional: 2 – 3 tablespoons corn flour (mixed with 1/4 cup water)

Instructions

  1. Melt butter in a large dutch oven or heavy bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Add in the peppers. Cook for 8 to 10 minutes until the vegetables are softened and are beginning to brown.
  2. Add the garlic and cook for a minute more. Add the corn, potatoes, chicken stock, bay leaves, and seasoning.
  3. Increase heat and bring to a boil. Lower heat and simmer until potatoes are cooked through (about 10-15 minutes).
  4. Once the potatoes are tender, remove the bay leaves from the pot. Either use an immersion blender to puree about a third of the soup. You can also remove 1/3 of the soup from the pot and use a standup blender.
  5. Add the cream to the soup. You can also add some corn flour mixed with water to help thicken, if desired. Add juice of two limes to soup. Stir to combine.
  6. Serve and enjoy.

Nutrition

Find it online: https://prairiecalifornian.com/sweet-corn-chile-chowder/