Southwestern Chowder


 It's fall! That means you can still score some roasted green chiles, and the temperatures have enough variation that you just might be able to enjoy a nice, rich bowl of soup wihtout having to run the AC to convince yourself it really is cooling off. 

I love this recipe because of the way the flavors meld together. Between the green chiles and the chipotle chiles, it is not for the faint-of-tastebud. However, you can always adjust the recipe by reducing the heat of the green chiles used or the amount of both types of chiles. And the recipe includes some other tips on adjusting the heat for a multitude of palates.


Southwestern Chowder

Prep Time: 10-15 Minutes  | Cook Time: 35 Minutes  |  Serves 8 as a side or 4 as a meal
  • 6 slices deli bacon (slices are larger), cut into 1/2-inch pieces (or smaller)
  • 1 medium to large onion, diced
  • 2 tablespoons butter
  • 2 large ears of fresh corn, shucked, and with kernels cut from cob (OR 1 package frozen corn)
  • 3 whole chipotle peppers in adobo sauce, very finely diced
  • 4-6 peeled, diced green roasted chiles, seeds removed  (can substitute a 4-ounce can diced green chiles)
  • 6 cups boiling water 
  • 6tsp Better Than Bouillon chicken base, dissolved in water ( or substitute 3 cans chicken broth for water & BTB)
  • 1/2 teaspoon salt
  • 1 1/4 cup instant potato flakes

Cook bacon over medium heat (large pot or Dutch oven is best). While that is cooking, slice corn from cob or, if using frozen, pour corn into colander and run warm water over it to defrost. Drain well. 

When bacon is just shy of being crispy, add diced onion. Cook for 3 to 4 minutes and add butter. When butter melts, stir in corn. Add green and chipotle chilies and stir. 

Pour in chicken broth. Add salt. Stir and bring to a boil. Reduce heat to low. Stir in potato flakes. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of potato flakes. Cook for another 10 minutes.


Serve straight up or with an assortment of sides:
For those who want it hotter: additional minced chipotle chiles or finely chopped jalapenos
For those who want to tame the heat: sour cream (with or without powdered green chile added), diced avocados, shredded cheese
For everyone: tortilla chips or warmed tortillas or thick slab of sourdough with butter

Pairs well with a sweet or semi-sweet white wine, cider, or beer :)

Note: If you don't have plans for the rest of the can of chipotle peppers in adobo sauce, you will be happy to know these freeze really well. When I buy a can, I take time to very finely dice the chiles, mix in the sauce, and freeze in 1 - 2 tablespoon blobs. I do this in a sandwich bag, and it works really well. I use about 2 tablespoons of the frozen mixture for most recipes.

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