Green Chile Corn Chowder
by Cari Ann
This chowder if very quick and simple to make. Most of your time will be spent on prepping the vegetables. It is important to dice the vegetables to be about the same size as the corn kernels so that they cook evenly. The potatoes can be slightly larger, but I wouldn't suggest making them any bigger than about 1/2 inch square because you don't want them to take over and keep the corn from being the star of this chowder.
4 ears of corn, cut off the cob and cobs reserved (can use frozen corn on the cob, thawed)
4 small or 2 med russet potatoes, peeled and diced
2 celery stalks, diced
1 small yellow onion, diced
1 large carrot, peeled and diced
1/2 red bell pepper, diced
3 or 4 green chiles*, roasted, peeled and diced (or 3-4 small cans diced green chile)
1 box vegetable broth
1/2 cup plain soy milk
2 Tbsp all-purpose flour
2 Tbsp olive oil
1 Tbsp garlic powder
1 tsp paprika
1 tsp nutmeg
1 tsp cilantro
Salt and pepper to taste
- Cut corn from cobs and set cobs aside. Dice the potatoes, celery, onion, carrot, bell pepper and green chiles.
- Heat olive oil in large sauce pan over medium heat. Add celery, onion and carrot. Sauté until tender, about 5 minutes. Add corn, potatoes, bell pepper and green chile. Sauté for about 2 minutes. Sprinkle flour over vegetables and stir to combine. Continue to sauté for about another 2 minutes, stirring frequently to keep flour from burning.
- Add vegetable broth, garlic powder, paprika, nutmeg, cilantro, salt and pepper. Stir to combine. Add corn cobs and bring to a boil. Reduce heat and let simmer for about 10 minutes.
- Take about 1 - 1 1/2 cups of the soup, including vegetables (not cobs), and put into blender or food processor. Add milk and puree until smooth. Pour back into soup. Continue to simmer for about 10 - 15 minutes.
- Remove cobs and serve.
*Green chiles may be omitted if you prefer.