Green Chili Corn Chowder/Soup for the Soul

Green Chili Corn Chowder

This soup is absolutely delicious and perfect for a chilly day and in every season! Green chili might only be available here in the southwest; it’s certainly one of New Mexico’s claim to fame. If green chili is not available in your part of the world I’ll be happy to send it to you!

Ingredients:

Leeks 6-8
Potatoes 4-6 good medium sized (I use Russet or Yukon gold)
Green Chili roasted/peeled/chopped 13 oz. container Bueno brand
Chicken broth 8 cups or (water or a combination)
1 can of whole corn
Heavy Cream

Potatoes:
Clean, peal, and cut into chunks. Simmer with all the chicken broth for 20 – 30 minutes or until the fork easily pierces the potatoes.

Leeks:
Clean (really well, they’re usually pretty dirty!) sauté in 4 tsbp. butter or ¼ c. of olive oil until tender (about 20 minutes).

Mix:
Sautéed leeks into potato broth mixture, stir mixture well and continue cooking until the potatoes can be pierced.

Blend/puree ( and have your crock pot ready)
Carefully pour 2-3 cups of the mixture, at a time, in your blender or food processor and once pureed place the mixture into your crock pot. Once the mixture is all blended, turn your crock pot on as you will be simmering the soup for 1 - 2 hours. Mix in the can of corn and the green chili into the soup.
Finally, for a wonderful creamy texture add 1 cup of heavy cream. Put the lid on and let it simmer for a couple of hours.

Serve with fresh pepper and some good crackers or a hearty bread (ciabatta or sour dough are my faves!)

This hearty soup will keep nicely in the refrigerator for a week and may also be frozen.

Comments

[Petra]

That looks and sounds really yummy.

[Marie]

This sounds delicious! I will have to give it a try.

[Puna]

This sounds perfect for a cold winter's day!

[Maery]

I love making soup at this time of year and this looks so good.