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
- Heat the oil in a large pot. Add the garlic and onion and cook over medium high heat until the onion is softened.
- Pour the vegetable broth, milk, and both cans of corn into the pot. Cook and stir 5 minutes.
- 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.
- Ladle the chowder into individual bowls, top with mozzarella cheese and green onions, and serve hot!