Corn and Green Chili Chowder

This hearty chowder has all the best early fall has to offer, with roasted green chilies offering a nice balance with creamy sweet corn (and you can choose your heat preference with either mild or hot peppers, or a combination). We love this chowder served with warm tortillas or Natural Grocers® Brand Organic Corn Tortilla Chips on the side. Check out the option at the end of the recipe to make it vegan and dairy free! Note: If you’re new to roasting fresh chilies, look online for basic instructions.

4 as a main dish, 6 as a side
2 tablespoons organic butter
1 large organic onion, chopped
1 pound thin-skinned organic potatoes, (red or Yukon), cut into ½-inch cubes
2 large organic garlic cloves, minced
1 teaspoon Natural Grocers Brand Bulk Organic Ground Cumin Seed
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
4 cups organic vegetable broth
1 Natural Grocers Brand Bulk Organic Whole Bay Leaf
2 (10-ounce) bags Natural Grocers Brand Organic Frozen Cut Corn
  6-8 organic roasted and chopped green chilies, (Anaheim, Hatch, or Poblano) or 2 (4-ounce) cans organic diced green chilies
1 cup organic heavy whipping cream
  Optional toppings: organic fresh cracked black pepper, organic chopped cilantro, bacon crumbles, organic sour cream, Natural Grocers Brand Organic Mexican Blend Cheese Shreds

1. Heat the butter in a large soup pot over medium heat. Once hot add the onion and sauté, stirring occasionally until translucent, 5-7 minutes.

2. Add the potatoes, garlic, cumin, and salt and cook, stirring frequently, until the garlic and cumin are fragrant, about 2 minutes.

3. Add the broth, bay leaf, and corn and bring to a boil. Cover, leaving lid ajar, and reduce heat to maintain a simmer. Cook until the potatoes are tender, 25-30 minutes, stirring occasionally.

4. Once the potatoes are tender, remove the bay leaf and transfer about half the mixture to a blender. Remove the center insert of the lid and cover the lid with a dish towel to allow steam to escape while blending. Blend until smooth. Alternately, use an immersion blender to blend the chowder in the pot until about half is smooth (this method results in a chunkier texture).

5. Return the puréed chowder to the soup pot and stir in all but a tablespoon or two of the green chilies. Heat for 2-4 minutes. Add the cream and stir well to incorporate. Taste and adjust salt as desired.

6. Ladle into bowls and top with a little of the reserved green chilies and optional toppings as desired. Serve with warm tortillas or Natural Grocers Brand Organic Corn Tortilla Chips on the side.

Make it Vegan/Dairy Free: Substitute 2 tablespoons Natural Grocers Brand Organic Plant Based Buttery Sticks for the butter and 1 cup Natural Grocers Brand Organic Original Coconut Milk for the heavy whipping cream. Leave the Natural Grocers Brand Organic Mexican Blend Cheese Shreds off or replace with your favorite shredded vegan cheese. Note: Vegan version is not coconut free.


Beer Pairing

Recommended Beer Style: Mexican Lager