Recipe Background
A chowder with a flavor the size of Texas! Lonestar Chowder is a cheesy, savory, superb soup with all the Tex-Mex fixings you crave! Zesty seasonings, spicy chiles, tender potatoes, juicy chicken, hearty black beans, summery corn... it's all here and waiting to get you back in the saddle! Just top Lonestar Chowder with your favorite Tex-Mex toppings and you'll be ready to ride again!
A chowder with a flavor the size of Texas! Lonestar Chowder is a cheesy, savory, superb soup with all the Tex-Mex fixings you crave! Zesty seasonings, spicy chiles, tender potatoes, juicy chicken, hearty black beans, summery corn... it's all here and waiting to get you back in the saddle! Just top Lonestar Chowder with your favorite Tex-Mex toppings and you'll be ready to ride again!
Ingredients
For the chowder:
- 2 tablespoons olive oil
- 2 yellow onions chopped
- 2 tablespoons butter
- 2 (4-ounce) cans chopped green chiles
- 3 tablespoons flour
- 2 teaspoons kosher salt plus more, to taste
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons ground red pepper
- 6 cups chicken stock or bone broth
- 3 pounds russet potatoes peeled and cut into bite-sized chunks
- 4 cups rotisserie chicken shredded
- 2 (15-ounce) cans black beans drained and rinsed
- 2 cups frozen corn kernels
- 1 (8-ounce) package sharp cheddar cheese shredded
- freshly cracked black pepper to taste
Optional, for serving:
- avocado to taste, sliced
- scallions to taste, sliced
- pico de gallo to taste
- lime wedges to taste
Directions
- In a large Dutch oven or stockpot over medium-high heat, add the olive oil and allow it to heat until it is shimmering.
- Add the onions to the hot oil and cook, while stirring, until softened, about 8-10 minutes.
- Add the butter and the green chiles and their juices to the onions and cook, while stirring, until the butter melts.
- Add the flour, 2 teaspoons of the salt, the chili powder, the cumin, and the ground red pepper to the onion mixture and cook, while stirring, until the flour is absorbed and the spices are fragrant, about 2 minutes.
- Add the chicken broth and the potatoes to the Dutch oven and bring the soup mixture to a boil.
- Reduce the heat to low and simmer until the potatoes are fork-tender, about 15 minutes.
- Using a slotted spoon, transfer about 3 cups of the potatoes from the Dutch oven to a separate bowl. It is okay if there are a few of the other ingredients in the scoops, too.
- Using an immersion blender, purée the soup mixture in the Dutch oven into a smooth soup.
- Add the reserved potatoes, the chicken, the beans, and the corn to the soup mixture in the Dutch oven and cook until heated through.
- Add the cheese to the soup and stir until it is melted.
- Season the soup with the extra salt and the black pepper.
- Serve with your favorite toppings.
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