Corn and Hatch Green Chile Chowder
Ingredients:
2 Tbsp. olive oil
1 yellow onion, diced
1 cup carrots, diced
1 cup, celery diced
1 red bell pepper, cored and diced
3 gloves garlic, minced
1 lb. red potatoes, cut in 1/2 inch chunks
4 cups yellow corn
1 bay leaf
1 qt. chicken broth
2 cups heavy cream
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
1/2 tsp. smoked paprika
1/2 tsp. ground turmeric
green onions for garnish
Directions:
In a large pot over medium heat, add olive oil. When hot add onion.
Cook 5 minutes, stirring. Add carrot, celery and bell pepper.
Cook 8-10 minutes, until tender. Add garlic cook 1 minute.
Add potatoes, 3 cups of the corn, bay leaf and broth and heavy cream.
Bring to a boil and reduce to a simmer and cover. Cook 20-25 minutes, until potatoes are tender.
When chowder is done, add green chile, paprika, turmeric and stir. Season to taste with salt and pepper, simmer 10 minutes
Remove bay leaf before serving and garnish with green onions.
Click here for Santa Fe Ole Roasted Hatch Green Chile
2 Tbsp. olive oil
1 yellow onion, diced
1 cup carrots, diced
1 cup, celery diced
1 red bell pepper, cored and diced
3 gloves garlic, minced
1 lb. red potatoes, cut in 1/2 inch chunks
4 cups yellow corn
1 bay leaf
1 qt. chicken broth
2 cups heavy cream
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
1/2 tsp. smoked paprika
1/2 tsp. ground turmeric
green onions for garnish
Directions:
In a large pot over medium heat, add olive oil. When hot add onion.
Cook 5 minutes, stirring. Add carrot, celery and bell pepper.
Cook 8-10 minutes, until tender. Add garlic cook 1 minute.
Add potatoes, 3 cups of the corn, bay leaf and broth and heavy cream.
Bring to a boil and reduce to a simmer and cover. Cook 20-25 minutes, until potatoes are tender.
When chowder is done, add green chile, paprika, turmeric and stir. Season to taste with salt and pepper, simmer 10 minutes
Remove bay leaf before serving and garnish with green onions.
Click here for Santa Fe Ole Roasted Hatch Green Chile
