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.
1 hr 15 mins
1 hr 55 mins
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
360.6 calories; 27.7 g protein; 42.8 g carbohydrates; 69.2 mg cholesterol; 1440.5 mg sodium. Full Nutrition