Green chile corn chowder is a delicious, creamy yet light soup that is perfect for summer and fall alike!
September is an interesting month. Is it fall or is it still summer? Around here in Tennessee, it’s still decidedly summer. Though Starbucks would like for us to believe that it’s pumpkin spice latte time (can you guys believe I’ve never had a PSL?), and football season is now in full swing, 80+ degree days belie the fact that the fall equinox is just a few days away. Still, summer growing season is fading into oblivion and soon it will be all dark leafy greens and the like.
Every time I eat soup when it’s hot outside I can’t help but make a joke about how it’s the perfect weather for soup. To be perfectly honest, though, I could eat soup every day of the year no matter how hot it is outside. I mean, my house is air-conditioned. I probably wouldn’t eat it sitting on the unshaded patio of a restaurant in the middle of the desert. But I’ll eat it in the AC…any day’s as good as the next.
This green chile corn chowder contains the best of what summer has to offer, unless, like me, you discovered the week that you were planning to make this that your produce stand was all out of corn. For the season. That’s right. Back to the drawing board.
That’s why I love the fact that frozen vegetables are just as delicious as fresh, and once the season passes, if I am going to cook a vegetable I’m just as likely to buy it frozen as “fresh”, seeing as how many fresh vegetables in the winter are essentially vegetable-shaped pieces of cardboard. There’s no shame in using frozen vegetables, and once corn is out of season I’m not going to waste my time shaving the kernels off of substandard ears.
I find, though, that chilies are pretty good year round at the grocery store. I made this soup a couple of times trying to get the flavors and textures right, ultimately deciding that roasting the peppers rather than cooking them with the onion was the way to go. Full of fresh flavors, this green chile corn chowder needs to be on your table this week!
Yield: 4-6 servings
15 minPrep Time:
25 minCook Time:
- 2 large poblano peppers
- 2 large cubanelle peppers
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1 large jalapeño, seeded and diced
- 4 cups frozen corn
- 1 32-ounce container low-sodium chicken broth
- 1/2 cup heavy cream
- salt and pepper, to taste
- sour cream and shredded monterey or pepper Jack cheese, for serving (optional)
- Position an oven rack at the highest setting and preheat the broiler. Cut the poblano and cubanelle peppers in half and remove the seeds and stems. Place skin-up on a broiler pan or a baking sheet. Place the pan under the broiler. Broil until the skin is blackened.
- Remove the peppers from the oven and turn off the oven. Place the blackened peppers into a bowl and cover with plastic wrap for 15 minutes. Remove from the bowl and remove the blackened skin from the peppers. Dice the peppers and set aside.
- While the peppers are under the broiler, melt the butter in a 6-8 quart Dutch oven over medium heat. Add the onions and cook until they begin to turn translucent. Add the jalapeño. Cook until softened.
- Add 2 cups of the corn to the pot along with the chicken stock. Heat until boiling. Reduce heat and simmer for about 10 minutes. Turn off the heat and use an immersion blender or a regular blender to puree the soup until smooth.
- If you are using a regular blender to puree the soup, return the soup to the pot. Add the remaining 2 cups of corn, the cream, and the reserved peppers. Cook over medium heat until heated through. Salt and pepper to taste and serve with sour cream and/or cheese if desired.
This soup is great for freezing!
Click here to print the recipe for green chile corn chowder!