Corn and Green Chile Bisque

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1.5 Tbsp butter
1 small onion, diced
3 large anaheim peppers, diced
1 jalapeno (remove the seeds and ribs if you don’t want it to be too spicy)
1 red bell pepper, diced
3 cloves garlic, minced
1 (28 oz.) can tomatillos, cored and coarsely chopped (or about 1.25 lbs. fresh tomatillos)
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. chili powder
salt and pepper
2 cups roasted corn, divided
4 cups chicken or vegetable broth
1/4 cup masa harina (corn flour)
3/4 cup cream, half and half, or milk


In a stockpot or Dutch oven, melt the butter. Cook the onion and all the peppers over medium heat until tender. Add the garlic and sauté until fragrant, about 30 seconds.

Add the tomatillos, cumin, oregano, chili powder and salt and pepper to taste. Cover and simmer over low heat for 10 minutes, stirring occasionally.

Add 1 cup of the corn. Use your immersion blender to process the mixture into a thick (and still slightly chunky) puree. Or, process in a food processor and then return to pot when finished.

Mix the masa harina with the chicken broth until it’s dissolved. Add the broth/masa mixture to the Dutch oven, as well as the rest of the corn. Increase the heat and then simmer for 15 minutes. Add the cream or milk, heat through, and season to taste.