Green Chile Chowder

4
Servings
20m
Prep Time
80m
Cook Time
1h 40m
Ready In


"I think of this as a potato soup with some "umph". Great on a cool day!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (714.2 g)
  • Calories 518.2
  • Total Fat - 26.3 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 74.2 mg
  • Sodium - 1501.3 mg
  • Total Carbohydrate - 60.8 g
  • Dietary Fiber - 9.2 g
  • Sugars - 13.2 g
  • Protein - 13.1 g
  • Calcium - 249.4 mg
  • Iron - 2.4 mg
  • Vitamin C - 32.1 mg
  • Thiamin - 0.3 mg

Step 1

Wash and dry chile; place on an aluminum foil-lined baking sheet. Bake at 425° for 45 minutes. Place in a plastic bag; close tightly, and let stand 10 minutes. Peel chile; remove core and seeds. Chop chile.

Step 2

Combine chile and the next 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until the potato is tender. Drain, reserving 3 cups liquid. Set half of the potato mixture aside. Mash the remaining half of the potato mixture. Set aside.

Step 3

Melt butter in the Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Step 4

Gradually add reserved potato liquid, half-and-half, and milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add reserved potato mixture, stirring well. When heated, ladle into individual soup bowls. Sprinkle with cheese.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Made this delicious chowder for dinner last night. I added two poblano peppers to the soup and this was the only change I made. Next time I will reduce the cooking time on the peppers as we like them a bit more crunchy and I might add some cheese into the soup as well. Really delicious and very filling. Served with some cheese bread.

(4 Dec 2016)