Potato Corn Chowder with Green Chile

This is a very made up recipe that I’ve thrown together several times. It’s base is a simple chowder (potato, milk, butter) with some added spices. It’s easy, fast, and extremely filling.

I will admit that it’s a slight departure from my usual very healthy recipes, but overall it’s not all that bad you.  Just remember that the soup should be served with a salad to be a nice, well rounded dinner.  A single serving of this soup (which is a very filling 1.5 cups) has 390 calories, 6g fiber, 6.5g protein, 24g fat. If you want to cut the fat even more, you can use only the olive oil and leave out the butter.

The cast of characters for this recipe: olive oil, butter, onion, garlic, potato, corn, cream, chicken broth, diced green chile.

Chop the onions and garlic (I threw in a little celery, since I had some laying around, but it’s not necessary).

Melt the butter in the olive oil. This gives you the flavor of the butter and the olive oil helps keep the butter from burning and becoming bitter.

Add the onions and garlic to the pot, and saute over med-low heat until the onion is tender and translucent.

In the meanwhile, chop your potatoes into bit sized pieces.

Add your potatoes and the container of stock to the pot.

Bring the soup to a simmer and cook the potatoes until they’re tender. Don’t overcook them – you don’t want them to disintegrate into mush.

When the potatoes are just tender, add the corn …

… and the can of diced green chile.

Bring the soup back up to a low simmer (remember that the frozen corn will drop the temp of the soup a lot) and then pour in your cream.

This soup is seriously filling. It can be served with a green salad or a spinach salad, some crusty french bread, and a few sprinkles of cheese on top if you want.  It’s even better the next day after the flavors have had a chance to blend!

Download the recipe: Potato Corn Chowder with Green Chile

Enjoy!