Hatch Green Chile and Corn Chowder
2 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, diced
5 cups chicken broth
1 bay leaf
1 1/2 tsp. salt
4 large red potatoes, peeled and diced
4 cups corn kernels
1/4 tsp. smoked paprika
1/2 tsp. black pepper
1 bunch fresh cilantro, torn
1 cup Santa Fe Seasons Hatch Green Chile
1/2 cup heavy cream
lime wedges for serving
Directions:
In a soup pot, drizzle olive oil and sauté onions and garlic until soft
Add broth, salt, potatoes and bay leaf. Bring to a soft boil
Cook until potatoes are barely cooked through, about 10 minutes
Add corn, paprika, pepper, cilantro, green chile and heavy cream, simmer softly
5 more minutes, or until corn is tender. Add salt and pepper to taste
To thicken, add 3 cups of soup to a blender. Blend and return to the pot
Serve with a wedge of lime
Click here for Santa Fe Seasons Hatch Green Chile
