A hearty and flavorful chowder with a spicy kick, perfect for warming up on a chilly day.
Dice the potatoes, onion, and green chilies into small pieces.
Uniformly diced vegetables ensure even cooking and a consistent texture.
In a large pot, combine the chicken broth, potatoes, onion, and green chilies. Bring to a simmer over medium heat.
Simmering allows the flavors to meld together beautifully.
Add the corn to the pot and continue to simmer until the potatoes are tender.
Taste the broth at this stage and adjust the seasoning if needed.
Stir in the shredded cheeses and heavy cream. Cook until the cheese is fully melted and the chowder is creamy.
Keep the heat low to prevent the cheese from curdling.
Serve the chowder hot, garnished with additional cheese or fresh herbs if desired.
A sprinkle of paprika or a dollop of sour cream can elevate the presentation.
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