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Recipe: Mexican Potato & Green Chile Chowder

Oh, New York.  Silly, fickle New York.  Last Saturday, you playfully gifted us with a sunny, 70-something degree day.  This week, however, the highest predicted temperature will barely reach 60F.  What gives?

~~ When life hands you bipolar weather, make a heart-warming chowder! ~~ 

The recipe, below, is adapted from one that I found while perusing Homesick Texan in an effort to recreate my most favorite soup in the entire world, Jaxon's Potato-Green Chile. 

**You will find that my tweaked version makes four servings instead of eight (Hey, I live alone!) - requires less time and effort (I use canned green chiles as opposed to roasting my own) - and is actually quite healthy (Instead of using whole milk, I opted for 1%.  Skim can alternatively be used!  Where the recipe calls for half and half, I opted for fat-free half and half).**

So, with time and swimsuit season of the essence, I'm proud to say that, even with my tweaks/adjustments, the flavor and texture of this recipe is not compromised.  Enjoy!


Mexican Potato & Green Chile Chowder, adapted from Homesick Texan

Ingredients (serves 4)

  • 1/2 diced jalapeno, seeds removed
  • 4 4-oz. cans of chopped green chile (dump all four cans in to a strainer and run with water to rid the chiles of random skin bits and that gross "canned" aftertaste)
  • 1 tablespoon of butter
  • 1/2 white onion, diced
  • 1 clove garlic, diced
  • 1/4 cup cilantro
  • 1 pound of russet potatoes, peeled and diced (1 pound = 3 medium-sized potatoes)
  • 2 cups chicken or vegetable stock
  • 1/4 teaspoon cumin
  • 3/4 cup milk (fat percentage of your choice - I used 1%)
  • 1/2 cup half and half (you can use fat-free half and half as a healthier alternative)

Topping (optional)

  • Shredded Colby or Longhorn cheese (Monterey Jack or cheddar work, too)
  • Tortilla chips


In a large pot (3 quarts or greater), add butter.  Heat on medium until it's melted.  Add the onion and garlic, and season with salt and pepper.  Sautee until onions are translucent and starting to brown. 

You may reference the photo, below, for color comparison.

To the pot, add the jalapenos, green chiles, potatoes, stock, cilantro, and cumin.  Season to taste with salt and pepper.  Bring to a boil, and then simmer with lid, for 25-minutes.  The potatoes should be tender by now.  Stir in the milk and half-and-half, and remove from heat.

This is how the chowder will appear, pre-blended.Using an immersion blender, puree the soup until it's relatively smooth.  You can leave a couple of chunks, as that makes it appear more rustic.

When ideal consistency has been achieved, taste the soup.  Season with salt and pepper, to taste, if necessary.

*Optional*  Top each soup portion with grated cheese and a handful of bite-sized tortilla chips.


Buen provecho!


Until we eat again,

The Lunch Belle

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