Chicken, Corn & Green Chile Chowder
Category: Soups & Salads | Blog URL: http://anythinggoesgourmet.com/566/le-creuset-for-corn-and-green-chile-chowder/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Jeanette Hauser
You already know that I think my Le Creuset cookware is one of the best things that modern science ever invented. It’s indestructible, easy to clean, looks pretty and, best of all, makes even my amateur cooking taste good. Even here in Phoenix, we get cold days (of course, cold for us is when the temperature dips below 60). As usual, I stocked the freezer during the October Hatch chile season. After spending most of the month of November in Ajijc, Mexico, I had hardly made a dent in our supply. After surveying the pantry and spotting the bacon and five pounds of potatoes leftover from Thanksgiving (okay, I admit it, I fell for ‘the big bag is on sale, buy it now’ ploy), I decided it was time for chowder. Thinking up a chowder that used spicy Hatch green chile’s, bacon, potatoes and my trusty Le Creuset took a little time. I bopped over to Epicurious for a quick search for chowder. Clam chowder, crab chowder, shrimp chowder – what a waste of all that expensive seafood when it would be overwhelmed by the hatch green chiles. Smoked salmon chowder – ugh. Butternut squash chowder with pears and ginger? You gotta be kidding me. Then I realized it. Corn chowder was the place to start. A little tweaking to a couple of different recipes produced this concoction, which was incredibly good and perfectly suited to using my smaller size Le Creuset Dutch Oven. The chicken is optional, but since Jay is a carnivore, it’s easier for me to put the chicken in than to listen to “Is there more bacon? There’s no meat in here!” If you can’t get Hatch chiles, Anaheim would be a perfect substitute. In a pinch, even canned chiles would work.