fb

Cecelia's Good Stuff

Good Food for Good People!

Dinner Low Sugar Lunch Recipes Soup Southwestern

Green Chile Corn Chowder

Simple Slow Cooker Recipe for Green Chile Corn Chowder

Simple Slow Cooker Recipe for Southwestern Green Chile Corn Chowder – a New Mexico Favorite!

Green Chile Corn Chowder
Serves 12
Yes, it is that time of year here in New Mexico, green chile is roasting around every corner. I love, love the smell of it. And I love the fresh ristras hanging at every chile stand. It really feels like home. I already bought my green chile for the season. My husband had a grand idea, he roasted garlic and bagged the garlic with the green chile, before sticking it in the freezer. Ted, brilliant, simply brilliant. Now I will have roasted garlic for my recipes as I use my green chile. Roasted garlic is more subtle and adds a depth of flavor to our southwestern dishes. I will post the process for you soon. I do look forward to this time of year especially after what seems the hottest summer on record. I am so ready for these 50 and 60 degree early morning temperatures. I am a native New Mexican and when I hear of people say, well it is a dry heat, I want to scream. It is a dry heat but it is still heat. 100 plus degrees for nearly six weeks this summer did me in. My poor garden and yard really suffered and my water bill was through the roof. I love our state, but God knows I wish it would rain more. If you haven’t check out my Home and Garden page take a look, that is where I post my garden images. I hope you enjoy this recipe and until next time – Bon Appetit, Cecelia
Print
Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
Ingredients
  1. 6 slices bacon, cooked and chopped for garnish
  2. 1/2 stick unsalted butter, melted
  3. 1 cup chopped onion
  4. 2 stalks celery, sliced finely
  5. 2 tablespoons flour (omit for Gluten Free option)
  6. 12 cups chicken or vegetable stock (enough to cover chopped potatoes)
  7. 1/2 teaspoon ground cumin
  8. 1 teaspoon dried parsley
  9. 1 teaspoon dried thyme
  10. 1 cup roasted green chile, peeled and chopped
  11. 8 medium russet potatoes, peeled and chopped
  12. Salt and pepper to taste
  13. 2 cups frozen sweet corn
  14. 2 cups sharp cheddar cheese (save a little for garnish)
  15. 1 cup heavy cream
Garnish
  1. 2 scallions, sliced
  2. ½ cup cilantro, chopped
Instructions
  1. Directions: In a large sauté pan, fry bacon until crispy.
  2. Remove bacon and set aside.
  3. In the same pan add butter, onion, and celery.
  4. Sauté until onion and celery are tender and translucent.
  5. Then add flour and allow to cook about 2 – 3 minutes, or until flour is lightly browned.
  6. 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.
  7. Set crock pot on high for 4 hours, mixing every hour.
  8. 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.
  9. Mix until cheese is melted. Allow to warm through for the remaining 15 minutes.
  10. Test to make sure it is warmed through, adjust time accordingly.
  11. The temperature settings can vary greatly on crock pots.
  12. Season with salt and pepper.
  13. Garnish with chives, cilantro, cheddar cheese and bacon.
  14. Serve immediately.
Notes
  1. Vegetarian Option: Use vegetable stock and omit the bacon.
  2. Gluten Free Option: Omit flour.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Simple Slow Cooker Recipe for Green Chile Corn Chowder

Simple and easy to make, slow cooker recipe for Green Chile Corn Chowder

Simple 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

Southwestern Green Chile Corn Chowder
Recipe by CeceliasGoodStuff.com | Good Food for Good People

Flavor of the Southwest - 320 pages of beautiful southwestern recipes. Each recipe has a picture.

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.

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

Bon Appetit, Cecelia Dardanes

Comments

  1. 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

    Reply

    • 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

      Reply

Trackbacks

Leave a Reply to Cecelia Dardanes Cancel reply

Your email address will not be published. Required fields are marked *