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Sabroso - Winter2008
TRADITIONS
By Felipa Solis
Photo by Marty Snortum Studio
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Green Chile Chowder
By Kelly Jameson
This recipe was modified from a potato soup served at one of El Paso’s most popular restaurants. It takes a few extra steps, but the end result is nothing short of palate-pleasing perfection. This version adds a few more ingredients to make it a little more colorful. I’ve made it my way many times, and each time I make a little more. You rarely have leftovers, but if you do, it freezes well and would make for a perfect winter appetizer. For the avid Aggie or Miner fan, it is a tailgating staple food!
Serves 8
• 1⁄2 fresh jalapeno, seeded and minced
• 1⁄4 cup fresh long green chiles, roasted, peeled, seeded and chopped
• 1 cup finely chopped onion
• 2 lbs potatoes, peeled and cut into 1⁄2 - inch cubes
• 11⁄2 cups sweet corn kernels (can also be frozen or canned with juice strained)
• 1⁄2 tsp seasoned salt
• 4 cups chicken stock
• 1⁄4 cup margarine
• 1⁄4 cup flour
• 1⁄2 cup milk
• 1⁄2 cup Half and Half
• shredded Monterey jack cheese
• slightly crushed tortilla strips
• sliced green onion
In a large Dutch oven, boil chicken stock and seasoned salt. In a mixing bowl, blend together jalapeno, green chile, onion and potatoes. Add to chicken stock and simmer for about 20 minutes. Melt margarine over low heat and add flour to make a blonde roux. Strain liquid from potato mixture and reserve 3 cups cooking liquid. Divide potato mixture in half; mash together one half and reserve the other half. Stir reserved cooking liquid into roux, raise heat and stir with a wire whisk until thickened. Add milk to thickened roux and continue to stir until it comes to a boil. Turn off heat immediately. Add mashed potato and chile mixture and blend well. Add cubed potatoes and chile and serve in warmed bowls. For garnish, add crushed corn tortilla strips, shredded Monterey jack cheese and green onion.
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