Chile Corn Chowder

This thick, rich soup gets a subtle heat from canned green chiles. 

chile corn chowder
Photo: Antonis Achilleos
Hands On Time:
30 mins
Total Time:
30 mins

Let's all agree that in-season corn is divine. So grab an armful of fresh corn and make this spicy corn chowder in 30 minutes flat. First, potatoes and onion cook in a generous amount of butter before adding sweet corn kernels, hot green chiles, and stock. Then a quick simmer is all you need before lightly blending the soup for a thick and creamy texture. Mess-free tip: lay an ear of corn flat on a cutting board (not standing up) and cut away kernels from one side. Rotate, placing the cut side against the board, and repeat until all sides are kernel-free.


  • ¼ cup (1/2 stick) unsalted butter, divided

  • 10 ounces Yukon Gold potatoes, peeled and chopped (about 1 1/2 cups)

  • 1 medium yellow onion, chopped (about 1 1/2 cups)

  • 1 teaspoon kosher salt, divided

  • 5 cups fresh sweet corn kernels (from 6 ears)

  • 3 5-oz. cans hot diced green chiles (such as Hatch), undrained

  • 4 cups unsalted vegetable stock

  • 1 cup half-and-half

  • 2 ounces cotija cheese, crumbled (about 1/2 cup)

  • 2 tablespoons thinly sliced fresh chives


  1. Melt 2 tablespoons butter in a large pot over medium. Add potatoes, onion, and 1/2 teaspoon salt; cook, stirring occasionally, until vegetables start to soften, about 3 minutes. Add corn and chiles; cook, stirring, for 2 minutes. Add stock; bring to a boil over high. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes and corn are tender, about 8 minutes.

  2. Remove pot from heat. Blend with an immersion blender until partially pureed, 8 to 10 pulses. (Alternatively, transfer 3 cups to a blender; blend until smooth, about 30 seconds. Return to pot.) Stir in half-and-half and remaining 2 tablespoons butter and 1/2 teaspoon salt. Divide chowder between 4 bowls and top with cheese and chives.

Nutrition Facts (per serving)

510 Calories
25g Fat
65g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 510
% Daily Value *
Total Fat 25g 32%
Saturated Fat 15g 75%
Cholesterol 67mg 22%
Sodium 981mg 43%
Total Carbohydrate 65g 24%
Dietary Fiber 8g 29%
Total Sugars 19g
Protein 16g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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