Green Chile Chicken Chowder

During our visit to Santa Fe, we thoroughly enjoyed the chowder at Del Charro. When we got home, we searched online to find a similar recipe, and to our surprise, we found out the restaurants has their recipe listed online!


1 oz vegetable oil
1 white onion, medium chopped
2 garlic cloves, minced
5 chicken breast, skinless, grilled and diced
1.5 lb of chopped roasted green chile, mild
2 quarts half and half
1 lb potatoes, peeled and diced
1 lb corn kernels
6 oz red bell peppers, seeded and chopped
2 oz chicken base
1/4 teaspoon white pepper
3 oz corn starch


  1. Heat oil in 12 quarts stock pot, sauté onions until golden add the garlic and sauté for 1 minute.
  2. Add half and half, potatoes, chicken base, white pepper-cook for 10 to 15 minutes over medium heat.
  3. Add chicken breast, green chile, corn kernels and red bell pepper, reduce heat to medium-low and cook until the potatoes are fork-tender.
  4. In a small bowl make a slurry with the corn starch and ½ cup water.
  5. Bring to a boil and whisk the slurry into the pot until the soup is slightly thick.
  6. Adjust seasoning with salt.


3.5 quarts


Del Charro


It will stick if heat is to high, so stir frequently. Roasted New Mexican anaheim green chile is a good choice.

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