Liv & Liz's Green Chili Corn Chowder

2 cups onion, diced
2 garlic cloves, minced
1 Tbsp ground cumin
1 cup green chili, diced
1.5 cup corn, preferably grilled and cut off Cobb
6 medium potatoes, peeled, diced and soaked in cold water
5 cups chicken broth
1 cup whole milk
1 cup heavy cream
1 Tbsp whole cumin seed
1 Tbsp salt
2 tsp ground pepper

In a large stock pot, caramelize the onions with the ground cumin and garlic (about 30 min). Next, add the green chilis and corn and cook until most of the excess water is evaporated. Drain the potatoes and add them to the mixture along with the chicken stock. Simmer on low heat for about 30 minutes or until the potatoes are tender. In a separate pot, combine the milk and cream and top with the cumin seeds. Bring temperature up to a low simmer and then turn off and remove from the stove top. Skim the cumin seeds off the top and add the dairy to the soup. Using an immersion blender (or blend in batches) , purée until desired thickness. Finally, season with salt and pepper. 

The Pan-Handlers Cafe

410 S. Taylor 

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