Chile Corn Chowder

Chile Corn Chowder is a popular dish in the Southwestern United States, where the combination of spicy chiles and sweet corn is a favorite flavor pairing.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Chile Corn Chowder

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 teaspoon Olive oil
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 2 medium Potatoes
• 4 cup Vegetable broth
• 2 cup Frozen corn
• 1 can Green chiles
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Heavy cream
• 2 tablespoon Fresh cilantro
• 1 tablespoon Lime juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, red bell pepper, and green bell pepper. Cook until vegetables are softened, about 5 minutes.
2. Add potatoes, vegetable broth, frozen corn, green chiles, cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
3. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
4. Stir in heavy cream, fresh cilantro, and lime juice. Cook for an additional 5 minutes.
5. Serve hot and garnish with additional cilantro if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.