Green Chile Corn Chowder – Low Carb Style

Fall Soup Season is full blown and I’m in the mood for warm and spicy comfort food now that the temperatures are finally dropping. This creamy soup stars fresh corn and green chile from the fall harvest. You are going to love it!

What makes this chowder unique is the absence of the potato. Ever since my husband’s diabetes diagnosis, we have drastically limited our carb intake. This includes wiping out my love, the potato. I have found however, that rutabaga can be a delicious alternative and in some recipes, like this one an upgrade. Fun fact, rutabaga turns a lovely light orange when cooked.

A 1-cup serving of boiled cubed rutabaga contains only 51 calories and 12 grams of carbohydrates, including 3.1 grams of fiber, making the net carbs 9 grams. The same amount of boiled potatoes contains 136 calories and 31 grams of carbohydrates, including 3 grams of fiber, which means 28.8 grams net carbs.

Green Chile Corn Chowder

 

Ingredients:

  • 1 Large Yellow Onion, chopped – about 2 cups
  • 1 Medium Rutabaga – chopped – about 2 cups
  • 1 tablespoon butter
  • 4 Garlic Cloves, peeled and chopped
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Mexican Oregano
  • 1/2 teaspoon Garlic Salt
  • 4 cups (32 oz. box) Vegetable Broth
  • 1/2 cup Green Chile, the frozen roasted & peeled kind is perfect!
  • 4 Ears of Sweet Corn – just the kernels
  • 1 cup 1/2 and 1/2

Directions:

  1. Skin the onions and cut up into small size chunks.
  2. Wash and peel the skin from the rutabaga, cut off the ends and cut the dense center meat into small size chunks.
  3. Melt the butter in a soup pot on medium heat and add the onions and rutabaga. Sauté for about 10 minutes until onions are becoming translucent.
  4. Peel and chop the garlic add in the soup pot. Stir and simmer for another minute.
  5. Add in the smoked paprika, garlic salt and Mexican oregano. Stir and sauté for another minute.
  6. Pour in the vegetable stock. Bring to a boil and then lower the heat to low, cover, and allow to simmer for 20 minutes.
  7. Test the rutabaga after 20 minutes and see if it is soft enough to slice with a fork.
  8. While simmering, add 1/2 cup of frozen green chile and sliced kernals from 4 ears of corn. Continue to simmer for another 5 minutes.
  9. Add the 1/2 & !/2 and simmer until warm all the way through. Serve or save. This soup  is delicious right away or the next day.