In the winter, I just want to eat warm, creamy, comforting foods. Well, that’s true all year long in Scotland. Green chile corn chowder is in regular rotation here, especially when we can find corn in season (it’s in season somewhere because it’s everywhere right now.) This soup is creamy and packed with vegetables. The chile gives a nice kick of spice to the cream and potato base. Fresh corn adds little bursts of sweetness, making this green chile corn chowder a crowd pleaser. It’s quick too – you can make it in about half an hour! Make it a meal by serving it alongside an easy avocado lime salad.
Green chile corn chowder
makes enough for about eight bowls of soup
1 yellow onion, diced
3-4 cloves garlic, minced
1 red or yellow bell pepper, diced
3 cups peeled and diced potatoes
2 corn cobs (slice the corn kernels from the cobs)
2 cans (4 oz) diced *green chile
3 cups vegetable broth
10 oz cream (single or heavy)
1 teaspoon garlic powder
¼ teaspoon *smoked paprika (or substitute cumin)
¼ teaspoon black pepper
1 teaspoon salt
Cook the onions, garlic and bell pepper in a shallow layer of broth in a large pot (about ½ cup but may vary based on how large your pot is.) Once everything’s softened, add the potatoes and stir to blend, then add enough broth to just cover the potatoes. Bring to a boil, then reduce and allow to simmer until the potatoes are cooked through (about 15 minutes.) When the potatoes are just cooked through but not soft yet, add the corn kernels and green chile and mix. Cook another five minutes. Turn off the heat and add the cream and seasonings except salt. Stir to blend well and taste. Add salt in increments until you’re happy with the taste (some broth is very salty and you may not need to add any salt at all!)
Serve with warm gluten free flour tortillas on the side. You can also add sour cream, cheese, or even crumbled bacon to the top to kick it up an extra notch!
If you want to add a bit of freshness or just make this soup into a meal, you can make this easy avocado-based salad to serve alongside.
Store leftover soup in an airtight container for up to a few days (just be aware of the cream expiration date.)
Avocado lime salad
makes 2-3 side salads – only make what you need, this doesn’t keep well!
½ of a 6 oz / 170 g bag of salad greens
1 avocado, diced
2 small tomatoes, diced
1 tablespoon minced red onions
juice of half a lime
1 tablespoon *olive oil
salt and pepper to taste
Put the red onions in your salad bowl and squeeze some lime juice over them. Let them sit while you dice your other vegetables. Add the leaves, diced tomato and avocado. Add salt and pepper, then stir to blend. Add the rest of the lime juice and the olive oil, and stir again. Make sure everything is well-coated in dressing (the avocado will help with this) and serve.
What’s your favorite soup and salad combination? Do you eat warm soup in the summertime? Tell me in the comments! And can you please send me some sunshine, I’m freezing over here!
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