Experience a taste of the Southwest with Hatch Chile Chowder! Enjoy a rich, zesty flavor while learning how to make this iconic dish. Perfect for the summer and sure to tantalize your taste buds!
Hatch Chile Chowder
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
10
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Calories
165
This is a rich and flavorful chowder that uses those great hatch chiles that pop up every year.
Ingredients
- 3 hatch chiles
- 1 tbsp butter
- 1 1/2 cups yellow onion, diced
- 2 cloves of garlic, minced
- 1/2 tsp ground cumin
- 1/2 cup of cilantro
- 3 lbs potatoes, peeled, diced
- 4 cups vegetable stock
- 2 cups water
- 1 cup milk
- 1 cup half and half
- Juice of one lime
- Salt and black pepper to taste
Directions
- Roast all the chiles either under a broiler or on your grill (400°F). Blacken the skins on all sizes. Place in a zip top bag, let steam 15 minutes. Remove skins, seeds and stems, and dice chiles.
Place a Lodge Logic 7 Quart Cast Iron Dutch Oven on the cooker, or side burner. Melt the butter in the pot. Add the onions and a pinch of salt and cook until translucent, about 5-10 minutes. Add the garlic and cook for another minute.
- Add the chiles, veggie stock, water, potatoes, cilantro and seasonings. Let smoke/cook until the potatoes are tender. Turn the cooker down to 250°F.
- Scoop out 3 cups of the soup and set aside. Purée the rest of the soup until smooth and then mix the smooth with the chunky. Add the milk and half and half to the soup and cook until warm. Squeeze in the lime juice and serve either warm or cold.
Recipe Note
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Nutrition
Nutrition
- Serving Size
- 12.44 oz
- per serving
- Calories
- 165
Amount/Serving
% Daily Value
- Carbs
- 27 grams
- Protein
- 5 grams
- Fat
- 5 grams
- Sodium
- 64 milligrams
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