Roasted Green Chile and Corn Chowder
I absolutely love the green chile corn chowder soup they have at Sweet Tomatoes, so I found this recipe to suffice my cravings. I like roasting the corn and chiles before adding them to the soup. I do this by throwing them into the oven at 450 degrees for 20 - 30 minutes, or until the skins of the peppers start charring and wilting, and the corn browns. I enjoy poblano and anaheim peppers in this recipe. This is a filling soup, but pairs nicely with grilled salmon.
Ingredients
6 serv.- onion↗1
chopped
- corn kernels↗2 cups
roasted
- green chili↗3⁄4 cup
roasted
- sweet potato↗1⁄2
skinned and chopped
- russet potato↗1⁄2
skinned and chopped
- low-fat half-and-half↗1 cup
- chicken broth↗4 cups
33% reduced sodium, 100% fat free
- sea salt↗1 teaspoon
- cumin↗1⁄2 teaspoon
- turmeric↗1⁄4 teaspoon
- chili powder↗1⁄2 teaspoon
- garlic powder↗1 teaspoon
- monterey jack cheese↗1 cup
shredded
Step-by-step instructions
- 1
Over medium heat, heat a large soup pot. Add olive oil and saute onions in turmeric. Cook until translucent, about 5 minutes.
- 2
Add the roasted corn, roasted chiles, potatoes, salt, cumin, chili powder, garlic powder, and 1 cup chicken broth to the pot. Simmer for 5 minutes.
- 3
Add half-and-half. Simmer another 5 minutes.
- 4
Add the remainder of the broth and simmer 20 minutes.
- 5
Season to taste and add cheese. Stir to combine and serve.
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