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Green Chile Chowder

I love chowder and have tasted some of the best on both coasts. This chowder is built on the same potatoes and cream foundation but takes a turn towards fresh flavors with a nice south-western spicy heat. I believe it is what all chowders would taste like if Arizona, New Mexico and western Texas had ocean front property. We loved the flavors of this chowder so much we went home and made this RV friendly version. I think you'll like it.

We first tasted this chowder at a New Mexican restaurant in the tiny mountain town of Ouray, Colorado. Ouray is an eclectic place where beignets and Poboys, amazing steaks, fine Italian, a beer garden, Mexican and other wonderful foodie treats can all be experienced while viewing close-up mountains that look like they jumped right out of an Alpine postcard.

Ingredients

 2 medium chicken breast, cubed or one can of chicken
 2 medium bell pepper, any color
 1/2 cup onion, chopped
 4 medium potatoes, cubed - smaller cubes cook faster
 2 cups water, to cover potatoes
 1/4 cup chopped roasted green chile
 2 teaspoons chicken bouillon granules
 Spices (described below) or prepared Mexican spice blend of choice
 3 cups milk, approximate
 1 cup corn kernels, fresh, frozen or canned
 1 cup cheddar cheese, grated for garnish
  
-=[ Spices ]=- 2 teaspoons garlic powder 1 teaspoon Mexican oregano 1 teaspoon cumin 1 Tablespoon chili caribe or powdered green chile ground pepper, to taste

Directions

If using raw chicken, cube and sauté the chicken pieces in a small amount of oil until done then remove from the pan and set aside. Add a little water to de-glaze the pan then sauté the onion and bell pepper until just translucent. Add the potatoes, green chile, bouillon, spices and enough water to just barely cover the potatoes. Cover and simmer until the potatoes are almost done, about 10 minutes. Remove the lid turn up the heat to let the liquid reduce and thicken a little. It will look like thick gravy at this point. Add milk, corn and chicken. Cook just until everything is hot and the corn is cooked but not soft. Serve with grated cheddar cheese on top of each bowl. A few corn chips added at the table are also a nice touch.

Using cream instead of milk makes a richer chowder. All amounts are approximate and can be freely substituted. Use what you think looks good. You may substitute a Mexican spice blend for the individual spices to save room in the pantry.


Serves: 4 to 6
Chicken Potatoes Onions Bell_Peppers Corn Milk Cheese Green_Chile Stovetop Photo

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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