Green Chile Tomatillo Corn Chowder
It’s that time of year, when the sun sits lower in the sky and the golden haze of morning lasts well past my first cup of coffee. The nights are cool but the days are still sunny and warm. Out in the garden or in the stands at the farmers’ market there is corn, tomatillos, and green chiles. A little bit summer, a little bit fall: the perfect time for green chile corn chowder.
Though you could certainly use frozen or canned corn if you choose to make this later but I find the shucking and milking so much more satisfying. If you want to get into the nitty gritty this article at Serious Eats sums up all my corn chowder theories nicely. Adding green chile and tomatillo makes the sweetness of the corn less important— perfect for those ears that, say maybe, the Mr. brought home from a farm stand and you forgot about in the fridge for a day or two. The corn is part of a chorus here, not the star.
Perhaps it’s just my lazy nature but I’m never precise in my measurements with soup. The amount of corn is what’s on hand, the chiles- what was left over after an epic cleaning and freezing session (note to self, two bushels of hatch green chiles take considerably longer to peel and de-seed than you think), the amount of broth based entirely on the container I froze it in.
This can easily be vegetarian, vegan, or bacon laden- depending on your preference and what you have on hand. If I was going vegan I would use coconut oil and coconut cream as the dairy substitutes and give the dish a but of curry inspiration.This can also be rustic- just blend- or more refined by taking the extra step and running through a sieve. Why blend? To thicken the soup into a creamy chowder like consistency and to merge the flavors. Why strain? For a velvety appetizer worthy of The holiday table- think Thanksgiving.
Note: I used New Mexico Green Chiles bought from Los Roast. There is something special about green chile from New Mexico, like Chablis is not just another Chardonnay, New Mexico Chile reflects the terroir– the soil, the sun. I was saddened to learn that most green chile eaten in the United States is now imported, but not by me, not this year, this year I’m loaded for Verde.
Green Chile Tomatillo Corn Chowder
recommended equipment: immersion blender. The kitchn has a nice article about the pros and cons of various purée methods here.
Ingredients
- 1 Tablespoon unsalted butter (obviously, you would want to sub coconut oil or another oil to make vegan)
- 1 medium to large onion, chopped. Sweet would be best but yellow or white will also work.
- About 8 small to medium tomatillos, husked and rinsed.
- 32 ounces (4 cups) vegetable or chicken stock
- 3 ears of corn. About 2 to 2 1/2 cups of kernels.
- 1 cup roasted green chiles- Hatch are ideal, how hot is up to you- deseeded and peeled.
- 1/2 cup half and half, whole milk, cream, or nut milk of choice.
- salt and pepper to taste
Directions
- Melt butter in a large pot over medium low heat. Add onions and cook until the onions begin to soften- 5-15 minutes.
- Add the tomatillos, and cook uncovered for another five minutes or so.
- Add the chicken broth and green chiles and cover Continue to simmer while you…
- Shuck the corn and use a sharp knife to strip the kernels into a bowl. Then “milk” the corn cobs by scraping any remaining bits of kernel and their milky liquid off the cob and into the bowl with the back of the knife. Add the cobs to stock.
- Simmer for another ten to fifteen minutes, remove the cobs and add the corn kernels and the pulp.
- Simmer uncovered on low until the corn is tender. If the corn is super fresh and sweet I would reserve about 3/4 to 1 cup of the whole kernels and add them in the final moments after blending.
- Puree the soup using an immersion blender (easiest) or in batches in the blender. See note above.
- Add the half and half and reserved corn kernels (optional), stir to throughly combine.
- Serve hot or chilled. Delicious garnished with a bit of yogurt and tomatillo salsa. Sometimes I add bacon bits too.
Green Chile Tomatillo Corn Chowder
Ingredients
- 1 Tablespoon unsalted butter obviously, you would want to sub coconut oil or another oil to make vegan
- 1 medium to large onion chopped. Sweet would be best but yellow or white will also work.
- About 8 small to medium tomatillos husked and rinsed.
- 32 ounces 4 cups vegetable or chicken stock
- 3 ears of corn. About 2 to 2 1/2 cups of kernels.
- 1 cup roasted green chiles- Hatch are ideal how hot is up to you- deseeded and peeled.
- 1/2 cup half and half whole milk, cream, or nut milk of choice.
- salt and pepper to taste
Instructions
- Melt butter in a large pot over medium low heat. Add onions and cook until the onions begin to soften- 5-15 minutes.
- Add the tomatillos, and cook uncovered for another five minutes or so.
- Add the chicken broth and green chiles and cover Continue to simmer while you…
- Shuck the corn and use a sharp knife to strip the kernels into a bowl. Then “milk” the corn cobs by scraping any remaining bits of kernel and their milky liquid off the cob and into the bowl with the back of the knife. Add the cobs to stock.
- Simmer for another ten to fifteen minutes, remove the cobs and add the corn kernels and the pulp.
- Simmer uncovered on low until the corn is tender. If the corn is super fresh and sweet I would reserve about 3/4 to 1 cup of the whole kernels and add them in the final moments after blending.
- Puree the soup using an immersion blender (easiest) or in batches in the blender. See note above.
- Add the half and half and reserved corn kernels (optional), stir to throughly combine.
- Serve hot or chilled. Delicious garnished with a bit of yogurt and tomatillo salsa.
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