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Green Chile Chowder

2010 September 30
by Mrs. FoodieLawyer

All hyperbole aside, Green Chile Chowder is — without question — our all-time favorite soup.  This is another recipe adapted from the El Paso Junior League cookbook “Seasoned with Sun.”   The original recipe calls for several complicated steps, but Dan simplified it into a great weeknight soup that can be prepared in about 40 minutes.  It’s also an excellent use of leftover chicken.  If you like soup, you won’t be disappointed. 

Green Chile Chowder

Ingredients:

  • 4 cups chicken stock
  • 1 small onion, finely chopped (approximately 1 cup)
  • 2 big baking potatoes (about 1 lb each), peeled and cut into 1/2-inch cubes
  • 1-3 jalapenos, seeds and internal white rib removed, then minced
  • 1/2 to 3/4 cup roasted green chiles (or two 8oz cans green chiles)
  • 1 teaspoon Seasoned Salt (or regular salt if you don’t have Seasoned Salt)
  • 1/2 tsp cumin (optional)
  • 2 and 1/2 cups whole milk (or 1 and 1/2 cup milk and 1 cup half and half)
  • 1 cup cooked chicken, chopped into bite-sized pieces
  • 1 Tablespoon cornstarch
  • shredded cheddar cheese (for garnish)
  • sliced green onion tops (for garnish)

Directions:

Add the chicken stock to a large Dutch oven and heat over medium-high heat.  One at a time after they have been chopped/prepared, add the chopped onion, potatoes, jalapenos, green chiles, Seasoned Salt and cumin, then bring to a boil.  Reduce heat to medium-low and simmer, covered, for 15 minutes.

With a slotted spoon, remove approximately half of the potato, green chile and onion mixture to a medium bowl.  

Raise heat to medium-high, and with a potato masher/ricer, mash the potatoes and chiles in the Dutch oven and stir to thicken the soup.  Add the dairy to the thickened liquid.  When the soup reaches a high simmer, dissolve the cornstarch in a few tablespoons of cold water, and stir the cornstarch mixture into the soup.  Stir the soup for a few minutes until it has thickened.  (Don’t allow the soup to come to a boil, or the milk may curdle.)

Add chicken and stir.  Add the reserved potato-chile-onion mixture from the medium bowl and stir.  Adjust seasoning with salt and pepper to taste.  Serve garnished with shredded cheddar cheese and green onion tops.

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2 Responses leave one →
  1. Jen Mock permalink
    October 1, 2010

    looking forward to trying this over the weekend. It’s going to be chilly here in Western Pa!

  2. October 9, 2011

    I don’t disagree with this blog

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