Roasted Green Chile and Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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:
1 onion, chopped |
2 cups corn kernels, roasted |
3/4 cup green chili, roasted |
1/2 sweet potato, skinned and chopped |
1/2 russet potato, skinned and chopped |
1 cup low-fat half-and-half |
4 cups chicken broth, 33% reduced sodium, 100% fat free |
1 teaspoon sea salt |
1/2 teaspoon cumin |
1/4 teaspoon turmeric |
1/2 teaspoon chili powder |
1 teaspoon garlic powder |
1 cup monterey jack cheese, shredded |
Directions:
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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