This is not your average-jane corn chowder recipe. It doesn’t have the crumbly bacon, but by no means is it lacking in flavor. In this recipe, the prominent flavor is corn with 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!
1cupcow's milksub coconut milk if vegan/dairy free
15 ozcancreamed corn
15 ozcanwhole kernel corn
4 ozcadiced Hatch green chiles
2mediumyukon potatoesdiced into 1-in cubes; ~3 cups
2teaspoonssalt
1teaspoonground black pepper
cilantrominced; optional for serving
avocadodiced; optional, for serving
Instructions
Heat the oil in a large pot over medium-high heat. Once the oil is hot, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for an additional minute, until fragrant.
Add the vegetable broth, milk, creamed corn, whole corn, green chilies, and potatoes. Bring the mixture to a boil and immediately reduce the heat to a simmer. Cover and cook for 10-15 minutes until the potatoes are tender. Cook times may vary greatly depending on the size of the diced potato.
Ladle the chowder into individual bowls, top with diced avocado and cilantro and enjoy while it's hot!
Keyword 10 Ingredients or Less, Dairy Free, Easy, Family-Friendly, Gluten Free, Green Chilis, Kid-Friendly, Peanut Free, Soup, Soy Free, Tree Nut Free, Vegan, Vegetarian