Who else is excited about Soup Season? 🌿🍲To start this glorious season off, we’re making a Creamy Corn Chowder Soup with Zucchini & New Mexico Green Chiles that’s currently #1 on my list of 2023 favorites.
@nmtastethetradition New Mexico Green Chiles add this fresh, smoky, and sweet component to the soup that you simply can’t get otherwise. I also love using fresh green chiles to make salsa verde, chicken marinades, enchiladas, white chicken chili soup and more!
What do New Mexico Green Chiles taste like?
Green Chiles grown in Hatch, New Mexico are this beautiful combo of spicy and sweet with a smoky overtone. They are not spicy like a jalapeño pepper but gives just enough spice for incredible flavor.
How to prepare New Mexico Green Chiles?
There are a variety of ways to prepare NM Green Chiles, but one of the most popular ways is to peel the skin off the green chiles after being charred on the grill, in the broiler, or on the stovetop. Then you can make a green Chile sauce that is divine for tortilla chips, soups, white chicken chili recipes, enchiladas, and so on!
Fun Facts about New Mexico Green Chiles ⬇️
Anti-inflammatory compounds
May provide effective relief from joint pains
More Vitamin C than most oranges
Just half a cup of NM Green Chiles can deliver over 100mg of Vitamin C!
(Part 1) How to Make Homemade Corn Chowder Soup?
In a large soup pot over medium-high heat, add the chopped bacon.
Cook until crispy and golden, then remove the bacon.
Keeping about 1 tablespoon bacon grease, remove any excess.
(Part 2) How to Make Homemade Corn Chowder Soup?
Add the olive oil, chopped New Mexico Green Chiles, corn kernels, chopped zucchini, potatoes, onions, minced garlic, thyme, salt, black pepper, and paprika.
Sauté for 4-5 minutes, until the zucchini is slightly golden and tender.
Add the broth, bring to a boil, then simmer 5-6 minutes, until the potatoes are fork tender.
(Part 3) How to Make Homemade Corn Chowder Soup?
Using a slotted spoon, transfer 3/4th of the vegetables to a food processor or high-speed blender.
Blend until smooth. Transfer back into the soup pot.
Stir in the milk and heavy cream.
Stir in the cheddar cheese now or add later when garnishing.
Stir in the honey.
Reheat the soup until slightly thickened and warm, about 4-5 minutes.
Serve warm with fresh herbs, the crispy bacon, and (optional) shredded cheddar cheese to enjoy!
What to serve with Corn Chowder Soup?
Crispy Bacon (chopped)
Fresh Herbs, such as oregano, thyme, or italian parsley
Freshly Charred or Grilled Corn
Drizzle of Heavy Cream
Cheddar Cheese
Corn Chips
Side Dishes for Corn Chowder Soup:
Cornbread with drizzle of Honey
Crusty Artisan Bread
Garlic Bread
Salted Dinner Rolls
Roasted Carrots
Buttermilk Biscuits
Soft Pretzels
How to store leftover soup?
Store leftover soup (after cooled to room temperature) in an airtight container or glass jar with lid in the fridge up to 4 days. Reheat on the stovetop over medium high heat until desired warmth. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
2-3 New Mexico Green Chiles, de-seeded and chopped
2 cups Corn Kernels, about 4 corn cobs
2 large Zucchini, chopped
2-3 Yukon Gold Potatoes, chopped
½ medium Sweet Onion, finely chopped
2-3 Garlic Cloves, minced
1 tbsp. Fresh Thyme Leaves
½ tsp. EACH: Salt, Black Pepper + Paprika
4 cups Vegetable Broth
¾ cup Whole Milk
1/3 cup Heavy Cream
½ cup Aged Cheddar Cheese, shredded
(Optional) 2 tbsp. Honey
Instructions
In a large soup pot over medium-high heat, add the chopped bacon. Cook until crispy and golden, then remove the bacon. Keeping about 1 tablespoon bacon grease, remove any excess.
Add the olive oil, chopped New Mexico Green Chiles, corn kernels, chopped zucchini, potatoes, onions, minced garlic, thyme, salt, black pepper, and paprika. Sauté for 4-5 minutes, until the zucchini is slightly golden and tender.
Add the broth, bring to a boil, then simmer 5-6 minutes, until the potatoes are fork tender.
Using a slotted spoon, transfer 3/4th of the vegetables to a food processor or high-speed blender. Blend until smooth. Transfer back into the soup pot.
Stir in the milk and heavy cream. Stir in the cheddar cheese now or add later when garnishing. Stir in the honey.
Reheat the soup until slightly thickened and warm, about 4-5 minutes.
Serve warm with fresh herbs, the crispy bacon, and (optional) shredded cheddar cheese to enjoy!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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