Servings: 8


  • 1 cup chicos
  • 5 cups water
  • 2 pounds potatoes peeled and cut into cubes
  • 1/3 cup green chile roasted, peeled, seeded, and finely chopped
  • 1 cup onion finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 cups vegetable broth
  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups milk
  • Cilantro for garnish


  • Soak chicos in cold water overnight. Using the same soaking water, simmer chicos over a low flame for 3 hours, until the small wrinkly kernels begin to pop, puffing up to the size of fresh kernels. Drain and set aside.
  • While chicos are cooking, start working on the chowder. Combine green chile, onion, potatoes, salt, pepper, and broth in a large saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Strain liquid, reserving 3 cups. Mash the potatoes, chile, and onion with a large fork, or pulse in a food processor.
  • Melt butter over low heat in a large saucepan and add flour slowly, while whisking, to make a roux. Whisk reserved cooking liquid into the roux. Raise heat, stirring with the whisk until thickened. Add milk and continue to whisk until it comes to a simmer. Turn off heat. Add mashed mixture and blend well. Stir in chicos and serve. Garnish with cilantro.

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