Corn, Potato & Green Chile Chowder

I love soup in the wintertime.  It’s pretty much the only thing that is reasonable to eat when it’s 30 degrees out, amiright?This soup is one of my favorites.  It’s hearty and delicious and tastes even better the next day.  It’s originally written as a slow cooker recipe, and I’ve made it with success that way, too.  But I’m giving it to you the way I typically make it; that is, when it is 4pm and I have not started dinner and there is certainly no time for a crock pot.

It also comes together in about 30 minutes, leaving plenty of time to make some goat cheese and green chile cornbread.  I’m just saying.

 

 

(adapted from here)

2 T oil
1 onion, diced
2-3 carrots, diced
4 cups broth or water
4-5 medium potatoes, peeled & diced
2- 4oz cans diced green chiles (I love the fire roasted ones at Trader Joe’s, if you can get them)
2 cans corn
Salt & pepper to taste
Pinch of cumin & cayenne
Shredded cheese for serving

1. Heat oil and saute onions until translucent.  Add carrots and cook one minute.  Add water or broth, potatoes, and green chilies and simmer until vegetables are tender, about 15-20 minutes.

2.  Mash potatoes with a potato masher or spatula enough to thicken and combine soup, but leaving them a bit chunky for texture.  Add corn and spices.  Simmer for several minutes until flavors have melded.

3.  Let cool a few minutes (so milk doesn’t curdle) and add milk to desired creaminess.  Serve with lots of shredded cheese.