Green Chile & Corn Chowder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty, creamy chowder featuring Colorado green chiles, sweet corn, and a hint of smoke, perfect for a cool Denver evening. This american-inspired soups ready in about 50 minutes pairs diced green chiles, frozen corn, diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup diced green chiles
• 1 cup frozen corn
• 1.5 cups diced potatoes
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, sautéing for 3-4 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 1.5 cups diced potatoes and 1 cup diced green chiles, cooking for 2 minutes. Sprinkle 2 tbsp all-purpose flour over the mixture and stir constantly for 1 minute to cook the flour.
3. Step 3: Add 4 cups chicken broth, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes until potatoes are tender. Stir in 1 cup frozen corn and simmer for 5 more minutes. Remove from heat and stir in 1/2 cup heavy cream until the chowder is creamy and smooth. Taste and adjust seasoning if needed.