The original corn chowder recipe was from chefs.com. The link to the page it was on no longer exists. The below recipe is basically my modifications of that recipe. I no longer have the original. Note that it has been altered enough that it is not the original. I wish I could give the link but, alas… I modified it to our southwestern tastebuds. This recipe is also being worked over in the test kitchen again soon and you will note the second recipe below. I am working the two together and will give you a final version sometime in the future.
Preparation Time: 20 minutes
Cooking Time: 30-45 minutes
Serves: 12
Ingredients:
| 2 lbs. white new potatoes, cut into cubes |
| 3 Tbsp unsalted butter |
| 3/4 lb onions\cooked, finely chopped |
| 4-5 Serrano chiles\roasted, peeled and roughly chopped (I added some of my Hatch Chiles |
| 3 Tbsp all purpose flour |
| 1/2 tsp cumin |
| 1/2 tsp pepper |
| 1 cup vegetable or chicken broth |
| 2 cups milk |
| 1 lb frozen corn, or kernels from 3 ears of corn |
| 1/4 cup fresh cilantro, finely chopped |
| add salt to taste |
| I add a bit of heavy whipping cream, too, maybe 1/2 cup |
Instructions:
Cook potatoes in 4 cups boiling water until just tender. Remove from heat. Drain and reserve cooking liquid. Melt butter in a heavy nonstick pan over medium heat. Add next 2 ingredients and cook 10 minutes, stirring, or until onion is soft. Remove from heat. Add flour, cumin and pepper, plus a little of the potato water, and stir until well mixed. Stir in the potatoes and remaining potato water and broth, milk, cream and corn. Return to heat and stir until soup is thickened and hot. Pour into individual serving bowls and sprinkle with cilantro. My kids like to add cheese and sour cream on top, too.
Here is a second version I worked out based on what I learned from the above recipe preparation. Over the years I have kind of melded the two recipes together I suppose. Like I said above… this one is getting a new test kitchen round soon.
Corn and Green Chili Chowder
5 large boiled or baked potatoes peeled and cut into cubes
½ a large onion
3 large Serrano or Hatch chilies (we buy these in season locally – they are shipped in and we buy 50lb bags and have them roasted and then freeze them)
2 cups frozen corn thawed or two cans sweet corn drained
5 slices bacon cooked and crumbled
4 cups half and half or whole milk – the skimmer the milk the more thin it will be
2 Tbsp. Flour
Salt and pepper to taste
Begin by browning onion, chilies, corn and bacon together in stew pot. Add cubed potatoes and toss over heat for about a minute or so.Use potato masher and mash all ingredients in stew pot until chunky. Add flour and stir into mixture. Add milk and bring to a boil slowly. You can add water to thin as you need to and add salt and pepper to taste. I serve this with Mexican Cornbread or a quiche.
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