I recently saw a recipe for a corn and green chili soup. It was intended to be vegan and finished with a cashew cream. The more recipes I looked at I got several ideas to make this soup appealing to many. First I wanted to use Roasted Corn. Here’s the main recipe and a few variations to make it the way you like it. Try it out and let me know how you like your chowder.
Roasted Corn and Green Chili Chowder
Time: 15-20 minutes
- 1 medium yellow onion chopped
- 2 cloves garlic finely minced
- 1 7 oz can green chilis
- 1- 1/2 package frozen roasted corn
- 4 cups unsalted vegetable stock
- 1/2 tsp ground coriander
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp smoked paprika
- salt/ pepper to taste
- 2 tablespoons neutral oil like grapeseed
Heat oil a stock pot and add chopped onion. Sauce for 5-6 minutes until soften and translucent. Add garlic, sauté until fragrant, add chilies and sauté for a few more minutes. Add spices and blend with vegetables. Add 3 cups of corn. ( I like Trader Joe’s 1 package works here. ) Add 4 cups stock and bring to a boil. Let simmer for 15 mins. then using an immersion blender, blend soup until frothy. Add addition corn if you like about 1/2 cup.
- I would like this more spicy, so use a few dashes of your favorite hot sauce to spice it up.
Main recipe is vegan. Garnish with cilantro and avocado or blend in coconut milk or cashew cream if you want it creamy. It has a nice texture as written.
When corn is in season, grilling about 6 ears to char the corn and roasting your own chilis would be delicious.
Add 1/4 cup half and half and 1 cup shredded chicken.
*I had two 8 year olds as my tasters and my daughter wasn’t liking the soup, but her friend asked to take some home. They tried the added chicken variation.