Hatch Green Chile & Corn Chowder

Late summer is here and so is Green Chile season! Here is a fun recipe for those chilly nights that remind us that fall is coming. Serve with crispy tortilla strips or fresh garlic bread.

Ingredients

4 cups fresh corn kernels, about 6–7 ears
1 1/2 cups roasted Hatch green chiles, peeled, seeded and chopped
4 tablespoons butter
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium Yukon Gold potatoes, peeled and diced ½-inch
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
6 cups chicken or vegetable stock
1 1/2 cups heavy cream
1 cup whole milk
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro (optional)
1 tablespoon fresh lime juice

Preparation

1. Roast the chiles. Char over a grill, burner or broiler until the skins are blistered and blackened. Place in a covered bowl for 10–15 minutes, then peel, remove seeds and chop.
2. Build the base. Melt the butter in a large heavy-bottomed pot over medium heat. Add the onion and cook for 5–7 minutes, until soft but not browned.
3. Add the garlic, cumin, and smoked paprika. Cook for 30–60 seconds.
4. Add the potatoes, corn and 1 1/2 cups roasted green chile. Pour in the stock and bring to a gentle simmer.
5. Cook uncovered for 15–20 minutes, until the potatoes are tender.
6. Make it creamy. Remove about 2 cups of the chowder and blend until smooth. Return it to the pot. This gives you a naturally thick chowder without needing a flour roux.
7. Stir in the cream and milk. Simmer gently for another 5–8 minutes. Don’t boil hard after adding the dairy.
8. Season with salt and pepper. Stir in cilantro and lime juice.

Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.