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Green Chili, Corn and Potato Chowder

Diced white potatoes, cooked with chilies, garlic, and sweet corn in a creamy broth.

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Potato Type: White
Cuisine: American
Prep Method: Multi-Cooker

Dish

SoupSide DishMain Dish

Prep Time

5 Mins

Cook Time

30 Mins

Serving

Serves 8 (10-ounce portions)

Description

Diced white potatoes, cooked with chilies, garlic, and sweet corn in a creamy broth.

Ingredients

  • 1 tablespoon Olive Oil
  • 1 cup Yellow Onions, diced ¼” inch
  • ½ cup Red Bell Pepper, diced ¼ inch
  • 1 cup Frozen or Fresh yellow corn kernels
  • 2 tablespoons Fresh Garlic, chopped
  • ¾ cup can Diced Roasted Green Chilies
  • 1-1/2 pounds White potatoes, diced 1” inch thick, can sub red or yellow potatoes
  • 5 cups Chicken Stock
  • ¼ cup All Purpose Flour
  • 1 cups Half and Half
  • 2 teaspoons Ground Cumin
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper

Preparation

  1. Turn the multicooker to sauté mode, add the olive oil and sauté the onions and peppers for 2-3 minutes until the onions are soft and translucent. Add the garlic and continue to cook for 1-2 minutes. Turn off sauté mode.
  2. Add the green chilies, corn, potatoes, and chicken stock. Place the lid on the multicooker and set to manual, high pressure. Adjust the timer for 6 minutes. When the time goes off, allow for a natural release of steam for 3 minutes before manually releasing the rest of the steam. Carefully remove the lid.
  3. Stir the flour into the half and half to make a slurry and stir into the soup. Add the ground cumin, then adjust the seasoning with the salt and pepper. Turn the multicooker back to sauté and stir for 3-5 minutes until the soup is thick and creamy.
  4. (To Prepare on the Stovetop): Place a heavy bottomed pot over medium high heat and add the olive oil. Add the onions and peppers and cook for 2-3 minutes until the onions are soft and translucent. Add the garlic and continue to cook for 1-2 minutes. Add the green chilies, corn, potatoes and chicken stock, turn the heat to high and allow the soup to come to a boil then reduce the heat and allow it to simmer. Simmer the soup for 35 minutes or until the potatoes are tender. Stir the half and half together with the flour to make a slurry then stir it into the soup. Add the cumin and adjust the seasoning with the salt and pepper. Continue to cook the soup for 3-5 minutes or until the soup is thick and creamy. Serve the soup and enjoy immediately or cool down and refrigerate as the soup is even better the following day.

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Nutrition Facts Per Serving

Calories

220

Fat

7g

Sodium

1070mg

Cholesterol

15g

Vitamin C

32mg

Carbohydrates

32g

Fiber

3g

Protein

8g

Potassium

673mg

Sugar

6g

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