Green Chile Corn Chowder

Warm up your table with the bold, savory flavors of Green Chile Corn Chowder, a hearty and comforting soup that’s perfect for cooler days. This recipe combines sweet corn, roasted poblano peppers or green chiles, and creamy potatoes to create a rich, flavorful base enhanced with hints of smoky paprika and earthy cumin. The chowder strikes a perfect balance of creamy and rustic, as some of the veggies are blended for smoothness while others remain intact for texture. Finished with a drizzle of heavy cream and optional garnishes of fresh cilantro and lime juice, this crowd-pleasing dish will leave your taste buds craving more. Whether you’re looking for a cozy weeknight dinner or a dish to impress at your next gathering, this quick-to-make soup is a flavorful showstopper.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 cups potatoes, peeled and diced
• 1.5 cups poblano peppers or green chiles, roasted, peeled, and chopped
• 3 cups sweet corn kernels (fresh, canned, or frozen)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 0.5 teaspoons smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro, chopped (optional garnish)
• 1 lime lime wedges (optional garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Step 2

Add the diced potatoes to the pot and stir to coat them in the onion and garlic mixture. Cook for 2-3 minutes.

Step 3

Add the roasted, chopped green chiles (or poblano peppers) and the sweet corn kernels to the pot. Stir everything together so the flavors combine.

Step 4

Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.

Step 5

Using an immersion blender, blend a portion of the soup directly in the pot to create a creamy texture while leaving some chunks of vegetables for a rustic feel. Alternatively, you can remove a few cups of the soup, blend it in a blender, and return it to the pot.

Step 6

Stir in the heavy cream, ground cumin, smoked paprika, salt, and black pepper. Let the soup simmer for another 5 minutes, allowing the flavors to meld.

Step 7

Taste and adjust seasoning if needed. Ladle the chowder into bowls, garnishing with fresh cilantro and a squeeze of lime juice if desired. Serve warm.

Nutrition Facts

Serving size	3040.1 grams (3040.1g)

Amount per serving	% Daily Value*
Calories	2328

Total Fat 120.60g	155%
Saturated Fat 54.30g	272%
Polyunsaturated Fat 2.70g
Cholesterol 240mg	80%
Sodium 6023mg	262%
Total Carbohydrate 282.90g	103%
Dietary Fiber 37.70g	135%
Total Sugars 61.00g
Protein 41.00g	82%

Vitamin D 0IU	0%
Calcium 261mg	20%
Iron 12mg	64%
Potassium 5834mg	124%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 6.9%

Carbs: 47.5%