I took a break from my pumpkin recipes long enough to cook up a new harvest meal. I’ve been thinking about a green chile soup since we roasted our Hatch green chiles last month (how to roast and preserve Hatch chiles), but hadn’t gotten to it yet. Then today I was thinking about an easy meal I could prepare early in the day so the daughter could take some home and then we could reheat later for dinner. The daughter loves potato soup and since I got several ginormous potatoes in my Bountiful Basket yesterday, so I decided it was time to make a green chile and potato soup – or chowder.
What exactly is the difference between a soup and a chowder? I didn’t know either, so I did a little research via Google. I learned that while the traditional definition of chowder is a thick seafood soup (ie. clam chowder), the modern definition seems to be a chunky soup thickened by potatoes, onions, milk or cream (ie. corn chowder). So, because I’m using potatoes to as a thickener I’ve decided to call this recipe a chowder instead of a soup (mostly because I’ve posted two soup recipes recently and I’m proving that I’m not in a rut).
This is an easy, free-form recipe (like the rest of my recipes, right?). It came together pretty quickly and would make an easy weeknight meal. It’s also pretty healthified as we only used a tablespoon or two of butter and no cream, flour or milk – and honestly, I think you could skip the butter and it would be just as good! The daughter took home a container for her dinner and the Hubs and I finished the rest ourselves. The Hubs loved the soup, I mean chowder. He liked the heat and creaminess, but lamented that the addition of bacon or ham would have made it that much better. I rolled my eyes, but feel free to take his advice and add some cooked bacon or ham to make a heartier
Southwestern Green Chile & Corn Potato Chowder
(Don’t be fussy about measuring anything and add more or less spices or ingredients to taste)
- 3-6 russet potatoes, peeled and diced (I used three HUGE potatoes)
- 1 small onion, diced
- 3-5 cloves of garlic, minced
- 3-4 Hatch green chiles, roasted, peeled and seeded (sub Anaheim or poblano chiles if you don’t have Hatch chiles)
- 3-4 cups vegetable stock or chicken broth (I used my homemade veg stock)
- 2-3 cups water, reserved from boiling potatoes
- 1 tsp cumin
- 1 tsp salt
- 1 tsp coriander
- 1-2 Tbsp butter
- 1 Tbsp lime juice
- 2-4 Tbsp chopped fresh cilantro (I used some of my frozen cilantro sauce that I learned to make from this genius post) – optional if you aren’t a cilantro-lover
- 1 can sweet corn, drained
- 1 glug of Worcestershire sauce (optional, but I think it adds richness)
- Cracked black pepper to taste
- Extra virgin olive oil
- Bring a large pot of water to a boil, add potatoes and boil until fork tender. Drain, reserving 2-3 cups of the water.
- While potatoes drain in a colander, cover the bottom of the pan with with EVOO and warm over medium heat. Add onion and cook until they begin to soften. Add garlic and cook for another minute.
- Add the vegetable stock or chicken broth to the pan, and bring to a soft boil. Stir in the green chiles, salt, cumin and coriander. Reduce to a simmer for about 5 minutes.
- Return potatoes to the pot and stir. Add reserved potato water, 1 cup at a time until potatoes are covered. Stir in Worcestershire sauce, cilantro and pepper and simmer another 5-10 minutes.
- Remove pot from heat. Add butter, if using. Use an immersion blender to blend the soup to desired consistency (or pulse in batches in a blender). Our family likes a few chunks, so I don’t blend it very long.
- Stir in the corn and lime juice and let simmer for a few minutes to heat the corn.
Serve with some crusty bread or warmed tortillas. Garnish with some parsley or cilantro.
soup chowder the next day, but you may need to add more stock or water to thin a bit as the potatoes continue to soak up the liquid. If you want a little more creaminess, you could add more butter or even some milk and blend into the mixture.
Notes for next time:
soup chowder was almost finished, I realized I should have included some little diced carrots, which would have added some nice color, but also even more texture and flavor. I think I might also play around with adding other peppers – a jalapeno, maybe, or a sweet red bell pepper. Also, I might play with the spices by adding some chile powder or a smidge of chipotle in adobo. Another twist might be to throw in some diced tomatoes, but that might change the chowder back to soup.
Leave a comment and let me know how your
soup chowder turns out.
- Roasting and Preserving Hatch Green Chiles
- Easy Vegetable Stock
- Carrot & Sweet Potato Soup – orange you ready for some soup?
- Curried Pumpkin and Bean Soup
- Mexican Zucchini Succotash (Calabacitas)