Corn Chowder with Green Chiles

This corn chowder is not your average-joe recipe. It doesn’t have the crumbly bacon, but by no means is it lacking in flavor. What I love about this recipe is that you really taste the corn (which happens to be my favorite part…I mean it is called CORN chowder right?) and also has a spicy little kick from the hatch green chiles. This recipe is so simple and might be one of the easiest pantry recipes to date!

Serving Size: 4 -6 Servings


  • 2 tbsp vegetable oil
  • 1 large white onion, chopped
  • 3 cloves of garlic, minced
  • 2 cups vegetable broth
  • 1 cup milk (2% or whole)
  • 1 (15oz) cans creamed corn
  • 1 (15oz) can whole kernel corn
  • 1 (4oz) can Hatch green chiles
  • 2 medium potatoes (red, russet, or yukon) – about 3 cups diced into  1-in cubes
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • Green onions and shredded mozzarella, for serving


  1. Heat the oil in a large pot. Add the garlic and onion and cook over medium high heat until the onion is softened. 
  2. Pour the vegetable broth, milk, and both cans of corn into the pot. Cook and stir 5 minutes.
  3. Add the potatoes and season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  4. Ladle the chowder into individual bowls, top with mozzarella cheese and green onions, and serve hot!

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