Dinner · Lunch
Green Chile Corn Chowder with Cotija
- Total
- 30 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
A creamy corn and potato chowder with green chiles, cotija and fresh chives.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 tablespoons unsalted butter (divided)
- 10 oz 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 (about 6 ears)
- 3 5-oz cans hot diced green chiles (undrained)
- 4 cups unsalted vegetable stock
- 1 cup half-and-half
- 2 oz cotija (crumbled; about 1/2 cup)
- 2 tablespoons thinly sliced fresh chives
Let the corn thicken the pot
A partial puree brings body to the broth without turning the whole soup smooth. The cotija adds a salty finish, so add it after ladling the chowder into bowls.
At the table
Finish each bowl with crumbled cheese and chives, with bread alongside if desired.
The cooking plan
How to make Green Chile Corn Chowder with Cotija.
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Melt 2 tablespoons butter in a large pot over medium heat. Add the potatoes, onion and 1/2 teaspoon salt. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
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Stir in the corn and undrained chiles for 2 minutes. Add the stock and bring to a boil over high heat. Lower to medium-low and simmer for about 8 minutes, until the corn and potatoes are tender.
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Remove from the heat. Briefly pulse with an immersion blender, keeping the blade submerged, until only part of the soup is pureed. Alternatively, carefully blend about 3 cups in a countertop blender rated for hot liquids, venting according to its instructions, then return to the pot.
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Stir in the half-and-half, remaining 2 tablespoons butter and remaining 1/2 teaspoon salt. Serve in four bowls topped with cotija and chives.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Green Chile Corn Chowder with Cotija
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Ingredients
4 tablespoons unsalted butter divided- 10 oz 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 about 6 ears
- 3 5-oz cans hot diced green chiles undrained
- 4 cups unsalted vegetable stock
- 1 cup half-and-half
- 2 oz cotija crumbled; about 1/2 cup
- 2 tablespoons thinly sliced fresh chives
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Melt 2 tablespoons butter in a large pot over medium heat. Add the potatoes, onion and 1/2 teaspoon salt. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the corn and undrained chiles for 2 minutes. Add the stock and bring to a boil over high heat. Lower to medium-low and simmer for about 8 minutes, until the corn and potatoes are tender.
- Remove from the heat. Briefly pulse with an immersion blender, keeping the blade submerged, until only part of the soup is pureed. Alternatively, carefully blend about 3 cups in a countertop blender rated for hot liquids, venting according to its instructions, then return to the pot.
- Stir in the half-and-half, remaining 2 tablespoons butter and remaining 1/2 teaspoon salt. Serve in four bowls topped with cotija and chives.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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