This is a totally original chowder that I came up with on my own using things that I love to cook with. Family and friends beg for this when the weather turns cold. The russet potatoes allows the liquid to thicken and no flour or corn starch is needed. New Mexico green chile is recommended. Note: if using fresh green chile, add 1/2 cup of chicken stock for added liquid. Serve with your favorite corn bread.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Place bacon in a large stockpot; cook and stir over medium-high heat until lightly browned, about 10 minutes. Add onion and saute until onion is tender, about 10 minutes. Add garlic and cook until fragrant, about 2 minutes.

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  • Stir green chiles into bacon-onion mixture and bring to a simmer; add chicken. Simmer mixture until chicken is almost fully cooked, about 10 minutes. Add potatoes and butter to green chilies-chicken mixture and reduce heat to medium; cook until potatoes are almost tender, 10 to 15 minutes.

  • Stir corn and cream into mixture and reduce heat to medium-low; cook, stirring frequently and scraping bottom of pot with a wooden spoon, until potatoes are tender, about 10 more minutes. Season with salt and pepper.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

335 calories; 18.8 g total fat; 96 mg cholesterol; 879 mg sodium. 23.7 g carbohydrates; 19.8 g protein; Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
01/02/2014
LOVE it!! A HUGE hit with the entire family plus a friend who was over. I was 1 can short on the green chilies but it was plenty spicy enough for us so I think I'll stick w/that amount again. Thank you for a new soup recipe that'll go into rotation here!! Read More
(6)
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/02/2014
LOVE it!! A HUGE hit with the entire family plus a friend who was over. I was 1 can short on the green chilies but it was plenty spicy enough for us so I think I'll stick w/that amount again. Thank you for a new soup recipe that'll go into rotation here!! Read More
(6)
Rating: 5 stars
01/02/2014
LOVE it!! A HUGE hit with the entire family plus a friend who was over. I was 1 can short on the green chilies but it was plenty spicy enough for us so I think I'll stick w/that amount again. Thank you for a new soup recipe that'll go into rotation here!! Read More
(6)
Rating: 5 stars
11/02/2018
Very good chowder. I did make some alterations. One thing is I would definitely parboil the potatoes prior to putting them in the pan. Mine are not quite soft enough. I did use fresh Hatch green chiles so I did put chicken broth in it. I also felt it definitely needed more liquid. I added a can of drained Rotel (green chiles & tomatoes) and a can of cream of chicken soup. I did not have any cream style corn so I used drained canned corn. It was perfect! At the end I threw some cream cheese in just to fatten it up!! LOL It was a little spicy so that's why I added the cream cheese!! Enjoy. Read More
(1)
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Rating: 4 stars
11/14/2018
It was good I made some changes the 2nd time I made it & I think it enhanced the recipe. Cook the bacon a little longer than called for (crispy edges) it gives the soup more of a concentrated bacon flavor. 2 onions vs 1 add a green pepper 2 stalks of diced celery 1 jalapeno (the cream kills the heat but you get a little bite vs only green chiles) 3 cans of cream corn vs 2 4 lbs of chicken vs what the recipe called for. 1 can of condensed cream of chicken soup and 1 tablespoon of better than bouillon chicken base (this stuff is amazing). The extra corn & chicken flavor really livened it up. I took one of the chicken breasts cubed it & simmered in some chicken broth until I could shred w/fork and added it to the soup. So you get a mix of shredded & chunks of chicken. I thickened it up w/a little instant mashed potato flakes easy trick for soups if u want to thicken. I also added some quesadilla cheese to the soup. Top w/diced green onions when serving. Next time I make this I will try some variety of white beans. I think beans would be a nice addition. Thanks Papa Dar. Thumbs up! Read More
Rating: 5 stars
12/04/2018
Family liked it and so did Santa at my school where I teach. He asked for the recipe. Read More
Rating: 5 stars
08/12/2019
I made a few alterations to the recipe, like using way more chile because we like it really hot and making it in a slow cooker instead of in a pan. It was delicious Read More
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Rating: 5 stars
02/05/2014
This recipe is AMAZING! So easy and so good! A must for cold winter days my entire family loved it and we had plenty of leftovers too! Great job Papa Dar! Read More
Rating: 5 stars
01/06/2015
We really enjoyed this on a cold winter night. I halved the ingredients since there were only 3 of us. I might add some diced red or green bell pepper along with the onion just to add some color. And I will cook the potatoes a little longer as some were still a little firm. But this is definitely a keeper. Read More
Rating: 5 stars
10/25/2017
I used fresh corn on the cob. It came out perfectly. Read More
Rating: 5 stars
02/04/2017
this is one of my favorite go-to recipes as I usually have all the ingredients on hand and everyone loves it. I use leftover chicken or frozen pre-cooked cut back on the chilis (because kids) and throw in a can of corn and some frozen too. I use whatever milk I have usually regular and add chicken stock to make it more like soup. Always turns out great. Fabulous recipe a family favorite - thanks!! Read More