Roasted Green Chile and Corn Chowder: A Taste of Southwestern Comfort

There are certain aromas that instantly transport me back to sun-drenched afternoons and the vibrant flavors of my culinary journeys. This Roasted Green Chile and Corn Chowder is one of those dishes. I recall a trip to Santa Fe, where I stumbled upon a roadside stand selling roasted corn and fiery green chiles – the very essence of New Mexico. That day, the smoky char of the vegetables, mingled with the sweet pop of corn, sparked an idea. This chowder, with its depth of roasted flavor and creamy texture, is my ode to that unforgettable encounter, a bowl brimming with warmth and sunshine, even on the chilliest of days.

Recipe Overview

• Prep Time: Approximately 30 minutes (including roasting)
• Cook Time: Approximately 35 minutes
• Total Time: Approximately 1 hour 5 minutes
• Servings: 6
• Yield: About 6-8 cups
• Dietary Type: Can be adapted for Vegetarian/Vegan with vegetable broth and dairy-free milk/cream.

Ingredients

This chowder celebrates the magic that happens when humble ingredients are transformed by heat and a touch of spice. Roasting is key here, coaxing out the sweetness of the corn and the earthy, slightly smoky character of the green chiles.

• For Roasting:
  • 2 cups corn kernels, fresh or frozen (thawed if frozen)
  • 3/4 cup green chili, roasted and chopped (poblano and Anaheim peppers are excellent choices for this step)
• For the Chowder:
  • 1 onion, chopped
  • 1/2 sweet potato, skinned and chopped into 1/2-inch pieces
  • 1/2 russet potato, skinned and chopped into 1/2-inch pieces
  • 1 tablespoon olive oil (for sautéing)
  • 4 cups chicken broth, reduced sodium, 100% fat-free (or vegetable broth for a vegetarian option)
  • 1 cup low-fat half-and-half (or full-fat for richer results, or a dairy-free alternative like unsweetened cashew cream)
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 cup Monterey Jack cheese, shredded (optional, for topping or stirring in)

Equipment Needed

A few key tools will make preparing this chowder a breeze.

• Baking sheet
• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups and spoons

Instructions

The heart of this chowder lies in the simple yet transformative act of roasting. This process deepens the flavors of the corn and chiles, infusing the entire soup with a delightful smokiness.

1. Roast the Corn and Chiles: Preheat your oven to 450°F (230°C). Spread the corn kernels in a single layer on a baking sheet. If you haven’t already roasted your green chiles, roast them now until the skins start to char and wilt, about 20-30 minutes, turning them halfway through. Once roasted, allow them to cool slightly, then remove the stems and seeds and chop them. When the corn appears browned in spots and slightly caramelized, remove it from the oven. Set both the roasted corn and chiles aside.
2. Sauté the Aromatics: Place a large soup pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil. Once shimmering, add the chopped onion and the turmeric. Sauté the onions, stirring occasionally, until they become translucent, which should take about 5 minutes. The turmeric will add a beautiful golden hue and a subtle earthy note from the very beginning.
3. Build the Base: Add the reserved roasted corn kernels, roasted and chopped green chiles, chopped sweet potato, chopped russet potato, 1 teaspoon of sea salt, 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, and 1 teaspoon of garlic powder to the pot. Stir everything to combine. Pour in 1 cup of chicken broth and bring the mixture to a gentle simmer. Let it simmer for 5 minutes, allowing the flavors to begin melding.
4. Incorporate Creaminess: Stir in the 1 cup of low-fat half-and-half. Continue to simmer gently for another 5 minutes. This addition will start to lend a lovely richness and creamy texture to the chowder.
5. Simmer to Perfection: Pour in the remaining 3 cups of chicken broth. Bring the chowder back to a simmer, then reduce the heat to low, cover, and let it simmer for 20 minutes. This extended simmer allows the potatoes to become tender and all the flavors to meld beautifully.
6. Season and Finish: Taste the chowder and season to taste with additional sea salt if needed. If you desire, you can stir in the 1 cup of shredded Monterey Jack cheese directly into the pot until it’s melted and incorporated, or reserve it for a generous topping. Stir to combine and serve hot.

Expert Tips & Tricks

• Roasting Intensity: For an even deeper, smokier flavor, you can broil the corn and chiles for the last few minutes of their roasting time, keeping a very close eye on them to prevent burning.
• Potato Power: Using a combination of starchy russet potatoes and slightly sweeter sweet potatoes creates a wonderful balance of texture and flavor in the chowder.
• Chipotle Kick: If you love a bit more heat and smokiness, consider adding a small amount of finely minced chipotle pepper in adobo sauce when sautéing the onions.
• Broth Choice: While chicken broth provides a classic base, feel free to use vegetable broth for a vegetarian or vegan version. For an even richer flavor, you can use a combination of broth and water.
• Creamy Consistency: If you prefer a thicker chowder, you can mash some of the cooked potatoes against the side of the pot with your spoon, or carefully blend a portion of the soup using an immersion blender before adding the cheese.

Serving & Storage Suggestions

This Roasted Green Chile and Corn Chowder is a complete meal in a bowl, but it’s also wonderful served with a side of crusty bread for dipping, a simple green salad, or even alongside grilled salmon, as it has a lovely richness that complements seafood beautifully.

To serve: Ladle the hot chowder into bowls. Garnish with a sprinkle of fresh cilantro, a dollop of sour cream or Greek yogurt, or an extra shower of shredded Monterey Jack cheese. A few toasted pumpkin seeds can also add a lovely crunch.

To store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day.

To reheat: Gently reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash more broth or half-and-half to achieve the desired consistency. Avoid boiling the chowder after the half-and-half has been added, as it can curdle.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, assuming 6 servings and using low-fat half-and-half and reduced-sodium chicken broth. Please note that variations in ingredients and portion sizes will affect these values.

Nutrient	Amount per Serving	% Daily Value
Calories	238 kcal
Calories from Fat	106 kcal
Total Fat	11.8 g	18%
Saturated Fat	6.8 g	34%
Cholesterol	31.7 mg	10%
Sodium	1027 mg	42%
Total Carbohydrate	23.4 g	7%
Dietary Fiber	2.7 g	10%
Sugars	3.1 g	12%
Protein	11.9 g	23%

Variations & Substitutions

This recipe is wonderfully adaptable. Don’t hesitate to experiment and make it your own!

• Vegetarian/Vegan: Substitute vegetable broth for the chicken broth and use a dairy-free milk (like unsweetened cashew milk or oat milk) and dairy-free cream or full-fat coconut milk (from a can, shaken) in place of the half-and-half. Omit the Monterey Jack cheese or use a vegan alternative.
• Spicier Version: Add a minced jalapeño or serrano pepper along with the onions, or increase the amount of roasted green chiles and select hotter varieties.
• Herbaceous Notes: Stir in some fresh cilantro or parsley at the end of cooking for a burst of freshness.
• Other Vegetables: Feel free to add other vegetables like diced celery, bell peppers, or zucchini during the simmering stage.

FAQs

Q: What type of green chiles are best for roasting?
A: For a mild to medium heat with good flavor, poblano and Anaheim peppers are excellent choices. If you prefer more heat, consider jalapeños or serranos.

Q: Can I use frozen corn if I don’t have fresh?
A: Absolutely! Frozen corn can be roasted directly on the baking sheet; just ensure it’s thawed and any excess ice has been drained off before roasting.

Q: My chowder seems too thin. How can I thicken it?
A: You can thicken the chowder by mashing some of the cooked potatoes against the side of the pot with your spoon. Alternatively, you can carefully blend a portion of the soup using an immersion blender, or mix 1-2 tablespoons of cornstarch with a little cold water to create a slurry, then stir it into the simmering chowder until thickened.

Q: Is it okay to make this chowder ahead of time?
A: Yes, this chowder is excellent made ahead. The flavors deepen and meld beautifully as it sits. Gently reheat on the stovetop.

Q: Can I make this chowder dairy-free?
A: Yes! Substitute vegetable broth for chicken broth, and use unsweetened cashew milk, oat milk, or full-fat coconut milk for the half-and-half. Omit the Monterey Jack cheese or use a dairy-free shredded cheese alternative.

Final Thoughts

This Roasted Green Chile and Corn Chowder is more than just a soup; it’s a comforting embrace, a bowl brimming with the warmth of roasted vegetables and the subtle spice of the Southwest. It’s the kind of dish that nourishes the soul, perfect for a cozy evening in or a lively gathering with friends. I encourage you to embrace the roasting process – it’s where the magic truly happens – and to savor every spoonful of this hearty, flavorful creation. Don’t hesitate to adjust the spice level to your liking and share your culinary adventures with us!