Simple Slow Cooker Recipe for Southwestern Green Chile Corn Chowder – a New Mexico Favorite!
- 6 slices bacon, cooked and chopped for garnish
- 1/2 stick unsalted butter, melted
- 1 cup chopped onion
- 2 stalks celery, sliced finely
- 2 tablespoons flour (omit for Gluten Free option)
- 12 cups chicken or vegetable stock (enough to cover chopped potatoes)
- 1/2 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 cup roasted green chile, peeled and chopped
- 8 medium russet potatoes, peeled and chopped
- Salt and pepper to taste
- 2 cups frozen sweet corn
- 2 cups sharp cheddar cheese (save a little for garnish)
- 1 cup heavy cream
- 2 scallions, sliced
- ½ cup cilantro, chopped
- Directions: In a large sauté pan, fry bacon until crispy. Remove bacon and set aside. In the same pan add butter, onion, and celery. Sauté until onion and celery are tender and translucent. Then add flour and allow to cook about 2 – 3 minutes, or until flour is lightly browned. Transfer to crock pot and gradually stir in chicken stock, cumin, parsley and thyme, continue mixing until flour is dissolved, then add in the green chile and chopped potatoes. Set crock pot on high for 4 hours, mixing every hour. 30 minutes before the four-hour time is up, add corn and mix well, wait 15 more minutes and add grated cheese and heavy cream. Mix until cheese is melted. Allow to warm through for the remaining 15 minutes. Test to make sure it is warmed through, adjust time accordingly. The temperature settings can vary greatly on crock pots. Season with salt and pepper. Garnish with chives, cilantro, cheddar cheese and bacon. Serve immediately.
- Vegetarian Option: Use vegetable stock and omit the bacon.
- Gluten Free Option: Omit flour.
Simple and easy to make, slow cooker recipe for Green Chile Corn Chowder
Simple Slow Cooker Recipe for Green Chile Corn Chowder
Southwestern Green Chile Corn Chowder
Recipe by CeceliasGoodStuff.com | Good Food for Good People
My new cookbook is now available “Flavor of the Southwest” – 320 pages of beautiful southwestern recipes. Each recipe has a picture of the finished dish. The first section gives a description of different types of chile peppers used in our southwestern cuisine. Many of the recipes in the cookbook have been in my family for four generations. This cookbook makes a fabulous gift for the cooks in your life. The book is getting rave reviews. Purchase your copy now and get $10 off the retail price. It is only $29! See it here – “FLAVOR OF THE SOUTHWEST”
Fall flowers are blooming away in my garden. I love this time of year. It is great to be outdoors, the weather is perfect. It is in the low 80’s for a high in Albuquerque, New Mexico. Absolutely perfect weather. I can ask for much more. Feeling blessed.
Bon Appetit, Cecelia Dardanes
I made your green chile corn chowder over the weekend. I didn’t use my crockpot, just a big pot on the stove. It was delicious! Thanks.
xxoo Connie
Connie – it is great to hear from you! I am so happy you enjoyed the recipe – it is now one of my personal favorites. Thank you for the feedback. Miss you tons! XOXO Cecelia