I know, I know, everyone has a corn chowder recipe, but I thought I’d chime in with my Southwestern take on this delicious classic.
Starting out with fresh Silver Queen Colorado sweet corn, I add some roasted Hatch chiles and some thyme leaves from my garden. I kick it up with some red chili flakes, cream it up with sour cream and carb it up with grated potato. I finish with a festive bouquet of cilantro, shredded cheese and sliced green onions and you’ve got yourself a slightly different and delicious twist. Take a look:
- 2 tablespoons olive oil
- 2 stalks celery, rough chopped
- 1 medium onion, rough chopped
- 2 T. fresh thyme leaves
- 3 cup chicken broth
- 2 C. sweet corn, blanched and kernels removed from cob
- 1 medium potato, baked, peeled and grated
- 3 roasted Hatch chiles, skins removed, chopped/divided
- ½ t. red chili flakes
- ¼ C. cheddar cheese, grated
- ¼ C. sour cream
- For garnish:
- 3 green onions sliced thin
- Cilantro leaves
- Chopped Hatch chiles
- In a soup pot heat olive oil until hot. Add onion and celery and saute until tender. Add chicken broth and thyme leaves and bring to a simmer for about 5 minutes. Add in the sweet corn. With the larger size grater holes, grate potato into soup. Add grated cheddar cheese and chopped Hatch chiles. Simmer for another five minutes. Stir in ¼ cup sour cream. Partially blend the soup with an immersion blender.
- Ladle into bowls. Top with a few of the chopped chilis, green onions and some chopped cilantro.
Southwestern Corn Chowder,,,
It’s What’s For Dinner.