Green Chili Corn Chowder

(Ben Rayl)

I am always looking for a new great, hearty soup for these chilly autumn nights. A follower of mine asked for a corn chowder recipe, so I decided to make this soup. It’s super easy to make, requires little supervision, and it’s SO good. I added a little chipotle powder to give it some smoky spice to match the bacon – if you don’t have chipotle, just use some cayenne or crushed red pepper.

This soup is the perfect starter for a heavy winter dinner, or works great for lunch with some crusty bread. It will make your house smell amazing while it’s cooking and it’s so delicious, it’s a guaranteed hit.

Green Chile Chicken Corn Chowder

By BEN RAYL

• SERVES

  6 - 8 people

• ACTIVE TIME

  30 min. 

• TOTAL TIME

  1 hr. 

• SAVE RECIPE

INGREDIENTS

• 3 slices bacon, chopped
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 Tbsp chipotle powder
• salt and pepper, to taste
• ¼ cup butter
• 1 cup roasted, peeled green chilies, chopped
• 2 lb boneless chicken breast, cubed
• 4 cups fresh corn, sliced from the cob - or frozen
• 1 lb potatoes, peeled and chopped
• 5 cups chicken broth
• ¼ cup flour
• 2 cups whole milk

DIRECTIONS

1. In a large, heavy-bottomed soup pot, cook the bacon over medium high heat until lightly browned. Add the onion and cook until tender - about 10 minutes. Stir in the garlic, chipotle powder, salt, and pepper and cook for a few more minutes.
2. Add the butter, green chiles, and chicken and cook until the chicken is mostly cooked - about 10 minutes. 
3. Add the corn, potatoes, and chicken broth and bring to a boil. Reduce heat and simmer and cook until the potatoes are cooked through and tender - about 20 minutes.
4. Put the flour into a small mixing bowl and whisk in the milk. Add this to the soup and allow it to simmer and thicken - about 15 minutes.

KITCHEN COUNTER

Serves 6 - 8 people.