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Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I bought a ton of Hatch green chiles in August and thought a soup/chowder would be a good way to use them in the winter. They were spicier than I expected so I had to use rice and corn in the soup to cut the spice level. My parents loved it so I passed it on to them, then the girls at work loved it so I passed the recipe on to them also. Hopefully, y'all will love it too. It's a nice comfort food. Serve topped with cheese.

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
additional:
20 mins
total:
1 hr 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.

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  • Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

  • Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.

  • Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.

  • Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.

Nutrition Facts

361 calories; protein 27.7g; carbohydrates 42.8g; fat 9.9g; cholesterol 69.2mg; sodium 1440.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2017
This was a winner! I used homemade Velveeta and 4 Hatch Chiles. I served it with a green salad and chips on the side. Very easy to make and we enjoyed it very much. Will make again. Read More
(2)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2017
This was a winner! I used homemade Velveeta and 4 Hatch Chiles. I served it with a green salad and chips on the side. Very easy to make and we enjoyed it very much. Will make again. Read More
(2)
Rating: 5 stars
08/15/2018
This soup turned out exactly like the picture. Read More