If you’re a fan of hearty, warming soups, you’re going to love this recipe for New Mexico green chile corn chowder. Packed with flavor, this dish is perfect for a cozy dinner at home or for sharing with friends on a chilly evening. In this blog post, we’ll explore the different types of New Mexico green chile, when to buy them, and how to use them to make this tasty chowder. We’ll also share tips for thickening your chowder and provide links to other delicious recipes that feature green chile and potatoes. So, if you’re ready to take your corn chowder game to the next level, let’s get started!
New Mexico Green Chile Corn Chowder
Looking for a bowl of something delicious and filling? Look no further than New Mexico green chile corn chowder! This spicy and satisfying soup is perfect for any occasion, whether you’re looking to warm up on a cold evening or impress at your next dinner party.
A Brief History of New Mexico Green Chile Corn Chowder
New Mexico green chile corn chowder has been a favorite dish in the Southwest for generations. The recipe combines the local flavors of roasted green chiles and sweet corn with a creamy base to create a soup that is both hearty and spicy. It’s not just delicious, it’s a celebration of New Mexico’s unique culinary heritage!
How to Make New Mexico Green Chile Corn Chowder
Want to try your hand at making this delicious soup at home? It’s easier than you might think! Start by frying up some chopped bacon until it’s crispy. Then, sauté onions and garlic until they’re soft and fragrant. Add in diced potatoes, green chiles, corn, chicken broth, and cream, and let the soup simmer until the potatoes are tender and the flavors have melded together. Finish the soup off by adding in a handful of shredded cheddar cheese and, voila! You have a batch of delicious New Mexico green chile corn chowder ready to enjoy.
Tips for Serving and Enjoying New Mexico Green Chile Corn Chowder
To really celebrate the flavors of the Southwest, consider serving your New Mexico green chile corn chowder with a side of warm tortillas or some crispy cornbread. And don’t forget to top off each bowl with some shredded cheese, fresh cilantro, and a dollop of sour cream for the ultimate Southwestern flavor explosion.
Overall, New Mexico green chile corn chowder is a delicious and easy-to-make soup that everyone is sure to love. Whether you’re a lover of all things spicy or just looking for a hearty and satisfying meal, this soup is sure to hit the spot. So what are you waiting for? Grab a pot and start cooking up a batch of this delicious dish today!
New Mexico Recipes
Looking to infuse some Southwestern flair into your kitchen? Look no further than the Land of Enchantment’s flavorful and diverse culinary scene. From savory stews to spicy salsas, these New Mexico recipes will leave your taste buds tingling with delight.
Green Chile Chicken Enchiladas
No New Mexican menu is complete without a hearty plate of enchiladas. This recipe combines tender chicken with spicy green chiles, rich cheese, and tangy sour cream for a dish that’s nothing short of divine. The best part? You can make them ahead of time and simply heat and serve when hunger strikes.
There’s a reason this traditional hominy stew is a staple of New Mexican cuisine. Hearty, comforting, and undeniably delicious, posole is the perfect dish for chilly winter evenings. Our recipe features tender pork, piquant red chiles, and zesty lime for a flavor profile that is pure perfection.
This slow-cooked pork dish is a true New Mexican classic. Featuring succulent chunks of pork marinated in a spicy red chile sauce, carne adovada is a flavorful feast that pairs perfectly with warm tortillas and a side of beans. Pro tip: make a big batch and freeze the leftovers for an effortless weeknight meal.
No meal is complete without a sweet ending, and sopapillas deliver in spades. Light, airy, and topped with a drizzle of honey or a sprinkle of cinnamon-sugar, these golden-fried pastries are a beloved dessert in New Mexico. Whip up a batch to cap off your next Southwestern-inspired meal.
With these New Mexico recipes in your arsenal, you’re sure to impress at your next dinner party or family gathering. So don your apron, fire up the stove, and get ready to take your taste buds on a delicious journey to the Southwest.
Green Chili and Potatoes Recipe
Green chili and potatoes are a match made in heaven. The spicy kick of the green chili peppers is the perfect complement to the hearty and creamy texture of potatoes. This recipe is easy to make and will leave you feeling warm and satisfied on a chilly autumn evening.
- 4 large red potatoes, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cans of diced green chilies
- 1 cup of heavy cream
- Salt and pepper to taste
- In a large pot, sauté the onions and garlic for 3-5 minutes until they’re browned and fragrant.
- Add the diced potatoes and a pinch of salt and pepper and stir for 1-2 minutes.
- Pour in enough water to cover the potatoes and bring the pot to a boil.
- Once the potatoes are tender, reduce the heat and let the mixture simmer for 10-15 minutes.
- Add the diced green chilies to the pot and simmer for another 5 minutes.
- Take the pot off the heat and let it cool down for 5-10 minutes.
- Use an immersion blender to puree the mixture until it’s completely smooth.
- Stir in the heavy cream and add more salt and pepper to taste if necessary.
- Garnish with chopped cilantro or diced red peppers and serve hot.
This recipe is so easy that even a beginner cook can master it. The green chilies give it a subtle spiciness without overwhelming the flavor of the dish. The heavy cream adds richness and depth to the soup, making it the perfect comfort food. Serve it with warm crusty bread or a side salad for a complete meal.
Don’t be afraid to experiment with different types of potatoes or to add other vegetables like carrots or celery to the mix. This recipe is endlessly customizable and it’s a great way to use up any leftovers you may have in your fridge.
So the next time you’re craving something warm and comforting, whip up a batch of this green chili and potato soup. Your taste buds will thank you.
Types of New Mexico Green Chile
If you’re a fan of spicy food, then you’ve probably heard about the New Mexico green chile. It’s a versatile vegetable that can be used in a variety of dishes, including stews, soups, and even desserts. But did you know that there are different types of New Mexico green chile? Here’s a breakdown of the most popular varieties:
Hatch Green Chile
Hatch green chile is perhaps the most famous type of New Mexico green chile. It’s named after the small town of Hatch, which is located in southern New Mexico. The chile is usually mild to medium in heat and has a slightly sweet, smoky flavor. It’s commonly used in salsas, stews, and chilis.
Chimayo chile is grown in the village of Chimayo, which is located in northern New Mexico. It’s a rare, heirloom chile that is usually hotter than Hatch green chile. Chimayo chile has a fruity, earthy flavor and is often used in marinades and rubs.
Sandia chile is named after the Sandia Mountains that overlook Albuquerque, New Mexico. It’s a medium to hot chile that has a sweet, fruity flavor. Sandia chile is often used in salsas and chilis.
Big Jim Chile
Big Jim chile is a mild to medium chile that is named after a farmer who developed it in the 1970s. It has a smoky, earthy flavor and is often used in stews and soups.
Lumbre chile is a medium to hot chile that is grown in southern New Mexico. It has a smoky, spicy flavor and is often used in marinades and rubs.
With so many different types of New Mexico green chile available, there’s no shortage of spicy goodness to enjoy. Whether you prefer mild or hot, sweet or smoky, there’s a variety of New Mexico green chile that’s perfect for your taste buds. So, the next time you’re cooking up a storm in the kitchen, consider adding some New Mexico green chile to your dish for an added punch of flavor.
Here Comes the Heat: Are Hatch Chiles in Season Now?
Have you been craving that fiery burn on your tongue that only Hatch chiles can satisfy? Then you’re probably wondering, are Hatch chiles in season now? Let me tell you, it’s the most wonderful time of the year for pepper lovers!
When is Hatch Chili Season?
Hatch chile season starts in early August and runs through September. Now is the perfect time to start planning your recipes that call for these delightful peppers. But don’t wait too long! Hatch chiles are only available for a few short weeks each year, and once they’re gone, you’ll have to wait until next year to enjoy them again.
The Scoop on Hatch Chiles
Hatch chiles are named after the town of Hatch, New Mexico, where they are grown. These chiles are known for their unique flavor and can range from mild to very hot. Not only do Hatch chiles add a delicious kick to your meals, they also offer several health benefits. These chiles are rich in vitamin C, beta-carotene, and potassium.
Where to Get Your Fix
If you’re lucky enough to live in New Mexico, you can find Hatch chiles at your local grocery store or farmers’ market. But don’t worry if you’re not in the area. Many online vendors offer Hatch chiles that are shipped fresh to your door. Just make sure you order early in the season to avoid missing out.
Cooking with Hatch Chiles
Hatch chiles are incredibly versatile and can be used in a variety of recipes. Make sure to wear gloves when handling them, as they can be quite hot. Here are a few ideas to get you started:
- Add chopped Hatch chiles to your morning omelet for a spicy kick
- Mix them into your favorite soup or chili recipe for extra flavor
- Grill or roast them and use as a topping for your favorite burger or sandwich
- Make a batch of Hatch chile salsa to serve with tortilla chips
- Stuff Hatch chiles with cheese and bake for a delicious appetizer
Are Hatch chiles in season now? Yes, they are! Don’t miss your chance to add some heat to your meals with these flavorful chiles. Be sure to order early or head to your local grocery store before they’re gone. Happy cooking!
How to Thicken Your Corn Chowder: Tips and Tricks
Do you love your corn chowder but find it too thin and runny? Fear not, for there are various ways to thicken your corn chowder without ruining its taste and texture. Here are some easy tips and tricks you can use to get the perfect consistency for your corn chowder.
Start with a Roux
One of the most traditional ways to thicken your corn chowder is to start with a roux. A roux is a mixture of flour and fat that is cooked together and acts as a thickening agent. Simply melt butter in a pan, add flour, and stir until it forms a paste. Add in your chowder stock gradually to avoid any lumps and cook until the mixture thickens.
Add a Slurry
Another way to thicken your corn chowder is to use a slurry. A slurry is a mixture of cornstarch and water that can be added to your chowder to thicken it up quickly. Simply dissolve cornstarch in cold water, stir it well, and then add it to your chowder while it’s simmering. Stir vigorously to ensure that the cornstarch is well incorporated into the soup.
Mash Some Corn
If you want a thicker, creamier chowder without adding any thickeners, try mashing some of the corn. Take out a cup or so of the corn kernels from your chowder and mash them with a fork or a potato masher. Then, add the mashed corn back into your chowder and simmer for a few more minutes. The mashed corn will help to thicken the soup and add a creamier texture.
Use Potatoes or Cream
Potatoes and cream are other great options to thicken your corn chowder naturally. Potatoes are full of starch, which can be released when they are cooked, helping to thicken your chowder without losing any of its original flavor. Dice up a few potatoes and add them to your chowder while it’s cooking. If you prefer a creamier texture, add a splash of heavy cream or half-and-half towards the end of the cooking process.
These are just a few ways to thicken your corn chowder and make it even more delicious. Don’t be afraid to experiment and try different methods until you find the one that works best for you. Now go ahead and enjoy your thick, hearty corn chowder!
When to Get Your Hatch Green Chiles Fix
If you’re like me, nothing screams “New Mexico” more than those spicy Hatch green chiles. But with their peak season only lasting for a few months, you may be wondering when the best time to buy them is. Well, let me guide you through the chile buying timeline!
Early July to Late September: Prime Time for Hatch Green Chiles
The best time to buy your Hatch green chiles is during their harvest season, which runs from early July to late September. During this time, you’ll find the freshest and most flavorful chiles at your local farmers’ markets, supermarkets, and roadside stands.
October to November: Fresh or Frozen?
But what if you missed the peak season? Don’t worry, you can still find Hatch green chiles until November, albeit less fresh. You’ll need to opt for either the fresh-frozen or dried versions at this point. Of course, you can buy canned chiles year-round, but that’s a different story.
Need Hatch Chiles All Year Round? Freeze Them!
If you’re a true green chile aficionado, you’ll want to make sure you have a steady supply all year round. Fear not, you can always buy a batch of Hatch green chiles and freeze them for later use. Just roast them, peel and deseed them, cut them into small pieces, and store them in freezer-safe bags or containers.
Don’t let FOMO take you over during the peak season! Mark your calendar for July to September, and you’ll never run out of Hatch green chile goodness. And if you need to, stock up and freeze them – they’ll taste just as delicious later! Enjoy cooking with one of New Mexico’s finest exports!
Green Chili Corn Chowder Pioneer Woman
If you’re a fan of Tex-Mex cuisine, you’ve probably heard of Ree Drummond, the Pioneer Woman, known for her tasty recipes and charming personality. She has a recipe for Green Chili Corn Chowder that’s sure to make your taste buds sing. Here’s everything you need to know about this delicious dish:
What is Pioneer Woman’s Green Chili Corn Chowder?
Pioneer Woman’s Green Chili Corn Chowder is a hearty, comforting soup filled with chunks of potatoes, bacon, corn, and green chilies. It’s a one-pot meal that’s easy to make and perfect for cold winter evenings.
How to Make Pioneer Woman’s Green Chili Corn Chowder
The recipe calls for a few simple ingredients that you can find in any grocery store. First, cook the bacon in the pot until it’s crispy, and then remove it and set it aside. Next, sauté some onion and garlic until tender, and then add in the corn, green chilies, and potatoes. Finally, add chicken broth, seasonings, and cream, and let everything simmer until the potatoes are cooked through.
Tips and Tricks for Making the Best Green Chili Corn Chowder
To make sure your Green Chili Corn Chowder turns out perfect, here are a few tips from the Pioneer Woman herself:
- Use fresh or frozen corn instead of canned corn for a better texture and flavor.
- Choose potatoes that are firm and waxy, like Yukon gold or red potatoes. Russet potatoes will fall apart too easily.
- If you like a thicker soup, use a potato masher to mash some of the potatoes before adding the cream.
- Top the soup with shredded cheddar cheese, sour cream, and chopped parsley for a beautiful presentation and extra flavor.
Pioneer Woman’s Green Chili Corn Chowder is a must-try recipe for anyone who loves Tex-Mex flavors. Whether you’re hosting a dinner party or cooking for your family, this easy-to-make and full of comfort soup is sure to impress everyone at the table. So next time you’re craving something warm and hearty, give this recipe a try!
Corn and Hatch Chile Chowder Whole Foods Recipe
If you’re looking for a delicious and hearty corn chowder recipe that has a bit of a kick, then you’ve come to the right place. This recipe combines the sweetness of corn with the bite of hatch chiles to create a flavorful and satisfying soup that will warm you up on even the coldest of days.
To make this delicious corn and hatch chile chowder, you will need the following ingredients:
- 4 ears of corn
- 3 hatch chiles
- 1 onion
- 2 cloves of garlic
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper
- Olive oil
- Cilantro (for garnish)
Start by preheating the oven to 375°F. Then, remove the corn kernels from the ears of corn and set them aside. Cut the hatch chiles in half and remove the seeds.
Place the hatch chiles on a baking sheet and drizzle them with olive oil. Roast them in the oven for 20-25 minutes, or until the skin is charred.
While the hatch chiles are roasting, chop the onion and garlic. Heat a large pot over medium heat and add a bit of olive oil. Once the oil is hot, add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
Add the corn kernels to the pot and sauté for another 2-3 minutes. Then, add the vegetable broth and bring the mixture to a simmer.
Once the hatch chiles are done roasting, remove them from the oven and let them cool for a few minutes. Then, remove the charred skin and chop the chiles into small pieces.
Add the chopped hatch chiles to the pot and let the soup simmer for another 10 minutes.
Finally, add the heavy cream to the pot and stir the mixture until it is well combined. Season with salt and pepper to taste.
Serve the corn and hatch chile chowder hot, garnished with fresh cilantro.
This corn and hatch chile chowder recipe is sure to become a favorite in your household. Not only is it easy to make, but it’s also packed with flavor and perfect for a cold winter day. If you’re looking for a little variety, try adding some diced potatoes or carrots to the mix. Either way, you’re in for a treat with this delicious whole foods recipe.
What are the Different Types of New Mexico Chile?
Are you ready to see the colorful and spicy side of New Mexico? If so, hop on board the chile train and let me take you on a journey through the different types of chiles that make this state famous.
Ah yes, the Hatch chile. Probably the most famous of them all. Named after the small town of Hatch, New Mexico, these chiles are harvested once a year and come in several different varieties, each with its own heat level. Beware the extra hot ones though, they may leave you gasping for air!
If you’re looking for something slightly sweeter and smokier than the Hatch chile, then Chimayó chiles are your go-to. These chiles are grown in a small village north of Santa Fe and are perfect for adding a little depth to your dishes.
Looking for something with a bit of crunch? Sandía chiles, or watermelon chiles, are perfect for you. These small, green chiles have a crisp texture and a mild to medium heat level. They’re great for adding a pop of color and flavor to salads and other dishes.
Costeño chiles are the way to go if you’re after some serious heat. These little guys pack a serious punch and are often used in the famous Mexican dish, mole. Don’t let their small size fool you, they are not for the faint-hearted.
Looking for something a little more unique? Lumbre chiles, also known as “Flame” chiles, are a bright red color and have a unique, fruity taste. They’re a little hard to find, but worth the search if you’re after something new and exciting.
As you can see, there’s no shortage of chiles in New Mexico. Each one has its own distinct flavor and heat level, making them perfect for adding a little spice to any dish. So the next time you’re in New Mexico, make sure to give these chiles a try and embrace the spice!