Southwest Corn Chowder with Chicken Chorizo

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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3 ears of corn, shucked and kernels removed
1 carrot, sliced in small rounds
½ red pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 Anaheim pepper, chopped
1 jalapeno pepper, chopped, optional
3½ cups milk
1+ Tbsp butter
Chicken chorizo, cooked


Serves: 4

Remove the corn from the cob by slicing the kernels. Saute the onion, garlic, peppers in a pot with the butter over medium-high heat for 5 minutes or until the veggies start to become tender. Add the carrot and sauté for another 5 minutes until the carrot is tender. Break the corn cobs in half and place them in the pot, adding the milk.

Bring the mixture to a boil and then reduce the heat, cover the pot with a lid, and let the corn cobs simmer in the mixture for about 30 minutes. Remove the corn cobs, add the corn kernels, bring the soup to a boil, reduce the temperature to low and let the soup simmer for 15 minutes. Stir in the chicken chorizo if desired. For a thicker soup, blend ⅓+ of the soup and pour it back into the pot. You could also puree the entire batch of soup if desired.