Potato, Green Chile and Corn Chowder

Use the last of the summer corn paired with green chile for this comforting chowder


2 Tbsp. olive oil
2 cloves garlic, minced
1 yellow onion, diced
5 cups chicken broth
1 bay leaf
4 large Yukon potatoes, diced
4 cups corn kernels you can use, fresh, canned or frozen
1/4 tsp. smoked paprika
1 bunch cilantro, chopped
1 cup Santa Fe Seasons Hatch Roasted Green Chile
1/2 cup milk
1 lime, for garnish
salt and pepper to taste


In a large soup pot, cook onion and garlic on medium heat, until soft
Add broth, bay leaf and potatoes, bring to a low boil
When potatoes are soft, about 10 minutes, add corn, paprika, cilantro, green chile and milk
Simmer about 10 minutes, until corn is soft. Season to taste with salt and pepper
To thicken the soup, add about 3 cups to a blender. Puree and return to pot
Serve with lime wedges

Click here for Santa Fe Seasons Roasted Hatch Green Chile