Soup season is here! I love fall, and the reason I do, it is because I can get away with making soup all the time!
This potato green chili corn chowder would be great to bring to your next festive potluck, or a cold night when you need to be warmed up a bit!
{Potato Green Chili and Corn Chowder}
Serves 6
1 large onion, diced
3 cloves garlic, minced
4-5 medium potatoes, peeled and cubed
3 cups chicken broth
2 small cans diced green chilies
1 14 ounce can of corn, drained
8-10 slices of cooked bacon
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground coriander
5 tablespoons corn starch
1 quart half and half milk
1/2 cup fresh cilantro, chopped
juice of 1 lime
1 tablespoon olive oil
In a large stockpot, heat olive oil over medium heat. Add diced onion and sauté for 5-10 minutes or until soften. Add garlic, and stir for 1-2 minutes. Add potatoes, broth, chilis, corn, bacon, spices, and salt and pepper to the pot, and stir. Bring to a boil over high heat, then turn down to medium low to simmer for 15-20 minutes, stirring occasionally, or until the potatoes are cooked through. Whisk in the corn starch, and bring to a low boil and let the soup thicken up. Once thicken, add half and half milk, and let it come back to a simmer. Simmer for another 10-15 minutes, and stir in cilantro, and lime before serving. Top with sour cream, shredded cheese, diced green onions, chips, whatever sounds good!
Enjoy!
{Photo by Caroline Armelle Drake}
