Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter
  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Jefferson Adams

    Gluten-Free Green Chile Corn Chowder

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      This easy New Mexico-style green chile corn chowder is delicious and sure to turn heads.


    Image: CC--rusvaplauke
    Caption: Image: CC--rusvaplauke

    Celiac.com 01/12/2019 - Green chile corn soups and stews are a New Mexico staple. A bit of cream and thicker, and presto, the soup becomes a chowder. Easy to make, hearty and delicious, this blend of green chiles, corn, potatoes, parsley, and zucchini are married with onion, gluten-free chicken broth, white pepper and liquid smoke to create a rich, chowder that is sure to please. 

    Ingredients:

    • 2 pounds potatoes, peeled, and cubed
    • 8 ounces Hatch or any New Mexico Green Chile—roasted Peeled, seeded and finely chopped (Use Anaheim chiles in a pinch)
    • 4 cups chicken broth
    • 1 Fresh jalapeño, seeded and finely chopped
    • 1½ cups corn kernels
    • 2½ cups of water
    • 1 cup chopped zucchini or yellow squash
    • 1 cup medium onion, finely chopped
    • 2 cups milk
    • ½ cup cream
    • 1 tablespoon cooking oil
    • ¼ teaspoon white pepper
    • ½ teaspoon chopped parsley
    • Cheddar cheese for topping, shredded
    • Mix 2-3 tablespoons of corn starch with ⅓ cup of warm water. Add a bit at a time to thicken as desired.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Sauté the onion in the cooking oil until clear.

    Add the green chile, jalapeño, potatoes, corn, salt, pepper and chicken broth. 

    Bring to boil. 

    Reduce heat and simmer 20 minutes.

    Strain liquid from potato, green chile and onion mixture and reserve 3 cups cooking liquid. 

    Mash half of the potato, chile and onion mixture. Reserve the other half. 

    Add water, white pepper, parsley, and remaining green chile and potatoes. 

    Add ⅓ of the corn starch mixture and stir well. Stir in another ⅓ once you notice the soup thickening a little. The remaining corn starch can be added as needed to achieve desired consistency. You might not want to use all of it. If you use too much, add a bit of water or milk.

    Raise heat, stirring with wire whisk until thickened. 

    Add milk and cream to thickened liquid and continue to stir until it comes to a simmer. 

    Turn off heat. Add mashed potato, chile and onion mixture. 

    Stir in and blend well. Add reserved cubed potatoes, chiles and onions. Blend well.

    Top with sharp shredded Cheddar cheese and cilantro, and serve with gluten-free tortillas and tortilla chips.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    One of the best things I ever ate was the green-chile stew I had at a restaurant in Taos, New Mexico the name of which I don't remember. Still the stew of local, fresh roasted green chiles, squash, corn and pork stays in my mind to this day.
    Anyone who has ever spent time in New Mexico can likely attest to the New Mexicans' love affair with the green chile. Anyone who's tried the fresh, green chile stew has likely thought about having more one day. They make green chile stew all over New Mexico, and they make it many different ways, but it always comes out delicious.
    If you can't get fresh roasted green chiles, then try to find frozen diced chiles...

    Jefferson Adams
    Soups make wonderful lunches and double as light dinners. They’re also a great way to introduce almost any meal. This recipe calls for the soup to be partially blended which creates a creamy texture while still maintaining a rustic quality.
    You could easily blend the entire pot with a hand-held blender or in batches depending on the size of your blender or food processor. Whatever your preference, never bring your soup to a boil; nothing ruins the flavor quicker. Whether served warm in the winter or chilled in the summertime, make it a point to stock up on corn to try this is an always-tasty, go-to chowder.
    Ingredients:
    3-4 large ears of corn

    Jefferson Adams
    I love enchiladas. I love cheese enchiladas, chicken enchiladas, beef enchiladas. I love green enchiladas, I love red enchiladas. I love them rolled, I love them stacked.
    The key to great enchiladas lies in the sauce, and good enchilada sauce can be a labor of love. One shortcut is to use enchilada sauce from a can.
    The problem with many store-bought sauces is that they are made with wheat flour, and thus contain gluten. Many recipes also use flour to thicken the sauce. There are ways around that, of course, but I've experimented over the last months and found a great way to make delicious, authentic, and fairly quick enchilada sauce with no flour...

    Jefferson Adams
    Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter.
    Pair this version with your favorite toasted gluten-free bread, and you’re in business.
    Ingredients:
    1 tablespoon red wine vinegar, to taste 2 tablespoons olive oil 1 large onion 1 medium ripe tomato, diced 3 cloves garlic 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers Juice of 1 lime ⅓ cup cilantro leaves, min...