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5 from 6 votes
Servings: 6

Green Chile and Corn Chowder

This green chile and corn chowder is an all-season soup that's healthy AND hearty.


  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, diced
  • 1 small onion, chopped
  • 5 c. vegetable broth
  • 1 bay leaf
  • 1 1/2 tsp salt
  • 4 large red potatoes, peeled and cut into small cubes
  • 4 cups corn kernels, fresh or frozen
  • 1/4 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 handful of fresh cilantro, torn
  • 1 cup diced green chiles, canned or roasted*
  • 1/2 cup canned coconut milk
  • 1 lime, for serving


  • In a soup pot, drizzle olive oil and sauté onions and garlic until soft.
  • Add broth, salt, potatoes, and bay leaf. Bring to a soft boil.
  • Cook until potatoes are just barely cooked through (approx 10 minutes).
  • Add corn, paprika, pepper, cilantro, chiles, and coconut milk. Simmer softly for about 5 more minutes, or until corn is tender. Add additional salt and pepper to taste, if needed.
  • To thicken the soup, remove approx 3 cups of soup to a blender. Blend and return to the pot.
  • Serve with a wedge of lime to squeeze over the soup.


You can use a variety of chiles in this recipe, including hatch, poblano, or green chiles. Canned chiles work great, too! Just be sure to taste test the heat of the chiles before you add them to the soup. I recommend using mild chiles and adding some cayenne if you'd like to spice things up. *If you're using fresh chiles, roast them under the broiler until the skin is blistered. Then place them in a sealable ziplock bag until cool. Remove the skin and seeds, and dice.

Nutrition Facts

Calories 324kcal (16%)Carbohydrates 50g (17%)Protein 10g (20%)Fat 12g (18%)Saturated Fat 5g (31%)Sodium 877mg (38%)Potassium 1132mg (32%)Fiber 5g (21%)Sugar 8g (9%)Vitamin A 145IU (3%)Vitamin C 23.2mg (28%)Calcium 52mg (5%)Iron 2.9mg (16%)
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