Green Chile Chowder – Thick and creamy chowder with a spicy green chile kick! The lime, cilantro, and two kinds of peppers gave it the most amazing flavor!
So we are on day three of our upstairs remodel project. Our leather couch is freezing out on the back patio, the fireplace is half-way painted, and we have no floor, but we are getting there. I’m just glad we’ve managed to stay on schedule so far. First day prep work, including furniture moving, wall sanding, carpet removal, and a nasty subfloor demolition. We found a second layer of repulsive linoleum under that subfloor. (Want to see a picture of it?? Follow me on instagram! It had to be shared.)
Day two was painting day, a living room, kitchen, hallway, and two-story tall entryway. It’s really a miracle that we got all of that painting done seeing as how I hadn’t even chosen colors when we started the demolition on day one. Four trips to Lowes later we came full circle and decided to carry the main color in the basement into the upstairs. Sounds boring I know, but it looked the best of anything we tried. Don’t worry, we aren’t completely dull, we did a large accent wall. I won’t tell you the color however, you’ll have to wait for the big reveal to see that!
When my kitchen is safe to walk in again and not covered with an inch of dust and scattered with construction hardware, I’m making another batch of this Green Chile Chowder! It was SO delicious. No wait, scrumptious? Delectable?? I don’t know, it was just amazing! So creamy, but not too thick, and the lime, cilantro, and two kinds of peppers gave it the most wonderful flavor! It’s just a little kick, enough to make you love it but not burn your tongue off. We went crazy for this soup! And it was so easy. Don’t be intimidated by the pepper broiling and peeling, it is so much easier than it sounds and I promise it only takes about 10 minutes. But even if it took an hour, it would be entirely worth it for this soup!
Green Chile Chowder
- 1 jalapeno
- 2 poblanos
- 1 tablespoon butter
- 1/2 white or yellow onion, diced
- 1 teaspoon minced garlic
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 large russet potato, peeled and chopped into half-inch pieces
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- juice of 1 lime
- 1/3 cup cilantro, roughly chopped
- 2 cups half and half (I used fat free)
- 1 tablespoon corn starch
- Set the broiler to high. Place jalapeno and poblanos on a piece of tinfoil and place under broiler about 3-5 minutes until tops of peppers begin to blacken. Turn over and broil another 3-5 minutes until that side starts to blacken.
- Carefully remove peppers run under very cold water for about 30 seconds-1 minute until peppers are cool enough to handle. Carefully peel off any of the skin that has separated from the pepper and is peeling or "bubbled". Some of the skin can remain on. Slice the peppers in half, remove seeds and stem, and dice peppers.
- In a large soup pot over medium high heat melt butter. Add onion and saute in the melted butter 1-3 minutes until onions are translucent. Stir in garlic and cook another minute until fragrant.
- Add vegetable broth (or chicken broth) and potatoes and bring to a boil. Reduce to a simmer, cover, and cook about 10 minutes. Add peppers and simmer about 5-10 minutes longer until potatoes are tender and easily pierced with a fork. Stir in cumin, slat, paprika, black pepper, and chili powder. Add lime juice and cilantro and bring to a boil.
- Whisk together half and half and corn starch until corn starch is dissolved. Add half and half mixture to the pot and stir until soup thickens slightly. Serve hot with additional lime wedges and cilantro if desired. Store in airtight container in fridge.