Ok, so here’s a soup recipe before the weather gets too warm! I have made several variations of this soup using the same ingredients. Its fun to play around and experiment. Its a very quick and easy soup to serve with a good sandwich or salad.
Green Chile potato chowder
About 4 servings
2 large potatoes
Roasted green Chile (i would use about 1/2 cup…just depends on how spicy the batch of chiles are)
1/2 an onion
2 cloves garlic
1 cup of corn (thawed if frozen)
1 Tablespoon butter
2 Cups Chicken broth
1 cup milk (more or less depending on the thickness)
In a pan with a little butter, saute the corn and sliced zucchini. Season with salt and pepper. Sometimes i throw in some Cajun seasoning. Get creative! Let that cook about 5-7 minutes. Don’t let the zucchini get mushy!
Now back to the pot:
Add the chicken stock, put the lid on and let that simmer for about 10 minutes or until the potatoes are tender.
Finely chop that green chile. Beware- some batches are extremely spicy. I like some spice, but i do not like the feeling of my mouth on fire. I usually take out all the seeds and then rinse the chile.
Toss the chile into the pan with the corn and zucchini. You can just set this aside for now.
Once this has cooked down it will look something like this.
Poor all the contents of the pot into a blender. Blend until completely smooth. (i’m not sure why the corn is in the blender. Must have been one of my experiments)
Combine everything in the pot. That means: the potato mixture, corn, zucchini, green chile and milk.
Let all that cook together for a few minutes. Taste and see if it needs salt or pepper.
And there you have it! You can top it with toasted bread or bacon crumbles if you like. If it came out too spicy, try adding a dollop of sour cream.
Try making this soup with a delicious stuffed sandwich.
Message me if you had a successful experiment!
Hope you enjoy!