Corn Chowder with Green Chiles Recipe | Vegetarian Times Skip to main content

Corn Chowder with Green Chiles

We save the last of summer’s ears of sweet corn in our freezer to make a version of this chowder for Thanksgiving Day. Any corn on the cob will work, but we favor the Silver Queen variety.

Ingredients: 

Ingredients: 

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2 fresh, mild green Mexican (Anaheim) or poblano chiles
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2 Tbs. unrefined corn oil or other vegetable oil
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2 Tbs. unsalted butter
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1 large onion, minced
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3 cups corn kernels, scraped from the cob (about 6 medium ears), fresh or frozen
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3 cups regular milk or low-fat milk
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12- to 14-oz. russet baking potato, peeled and diced
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1 ½ tsp. salt, or more to taste
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½ cup whipping cream
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About ¼ cup pepitas (shelled pumpkin seeds), dry-roasted, optional

Instructions: 

  1. Roast and peel green chiles as described in sidebar. Set aside.
  2. To prepare chowder: Heat oil and butter in large, heavy saucepan over medium. Stir in onion, and cook until soft and translucent, about 5 minutes. In blender, purée 1 cup corn with 1 cup milk. Pour mixture into pan and add remaining milk with remaining corn, potato and 11/2 teaspoons salt.
  3. Reduce heat to medium-low and cook 15 to 20 minutes, or until potato is tender. Adjust heat, if necessary, to keep soup from boiling. Stir in cream and heat through. Add more salt, if desired, and pepper. Ladle into shallow bowls. Top with green chiles. Scatter pepitas over soup, if using. Serve hot.


Wine Suggestions
Corn plus potatoes plus smoked peppers plus dairy equals a Chardonnay every time. With the chowder and the blue cornmeal muffins, select a full-bodied and oaky Chardonnay.

Nutrition Information: 

Calories: 
270
Protein: 
6 g
Total Fat: 
15 g
Saturated Fat: 
8 g
Carbohydrates: 
29 g
Cholesterol: 
40 mg
Sodium: 
490 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
Serves 8

Comments on this Recipe

Has anyone tried making this with soy or coconut milk?

Try it with unsweetened almond milk and soy creamer.

Really good flavor, just a bit too sweet to be an on-its-own entree (next time pairing it with a sandwich). When the recipe says to dice the potatoes, take that as a warning -- I more so cubed them and it took an hour to cook through at that low of heat.