Green Chile – A New Mexico Tradition
Here in New Mexico we take our green chile seriously. Every year as autumn approaches the smell of green chile being roasted wafts through the air. Every grocer or farmers market offers to fire roast your purchase to blistered perfection before you take it home to store for the winter. As a kid we had chile, mostly red, with every meal. Green chile was something that was only prepared occasionally and something to look forward to when you smelled it cooking on the stove. For me this soup is the very definition of good old fashioned New Mexico comfort food.
Cream of Green Chile Chowder Reinterpreted
For this chowder I start with homemade chicken/bone broth. In my opinion the flavor it imparts is incomparable to what you find prepackaged at the supermarket. This is something I always have on hand in the refrigerator. To this I add plenty of chicken, some heavy cream, Bueno Autumn Roast Green Chile, a stalk of celery and I substitute cauliflower for the potatoes. I am finding more and more uses for this wonderful vegetable. The more I use it in recipes the more in love I become with its ability to mimic things like potatoes which are a no no on low carb.
Traditionally this hearty chowder is thickened with a gluten based roux. Here I use psyllium husk powder. It has every bit of the thickening power of gluten and the big plus is that its also a good way to introduce more fiber into your diet. I like using it for all my “cream of” soups. A word of caution though about this chowder. It packs a lot of heat, so if you don’t like hot, you can omit the green chile. You will still have a rich creamy chowder that is every bit as good without all that heat.
If you decide to try this, I promise your tastebuds won’t be disappointed. From my kitchen to yours, happy low carbing.