Green Chile Chowder

Prep Time
Cook Time
1h 40m
Ready In

Recipe: #24679

August 12, 2016

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

Original is 4 servings


  • 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 by Step Method

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.


No special items needed.

2 Reviews

dienia b

Yum this is warm and comforting


review by:
(13 Nov 2020)

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)

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