Chile Corn Chowder Food

CORN CHOWDER WITH CHILIES

Steps:

• (Carefully) slice the corn kernels off the cob. Set aside.Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir. Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

CROCK POT SOUTHWESTERN CORN CHOWDER WITH CHICKEN AND GREEN CHILES

Steps:

• Directly in your slow cooker insert, whisk together milk and cornstarch.
• Add corn, potatoes, onions, cream-style corn, salsa, black beans, green chiles, chili powder, garlic powder, salt, cumin, black pepper, and oregano. Stir to combine thoroughly.
• Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.
• Cook on low (6-8 hours), or on high (5 hours).
• Just before serving, use two forks to shred the chicken. Or, remove the chicken from the slow cooker onto a plate or cutting board and cut it into small cubes, and then return the chicken to chowder in the slow cooker.
• Serve chowder sprinkled with cilantro and cheese, if desired.

CORN AND GREEN CHILE CHOWDER

Steps:

• Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.

CLASSIC SLOW COOKER CORN CHOWDER

Steps:

• Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

ROASTED GREEN CHILE AND CORN CHOWDER

Steps:

• Over medium heat, heat a large soup pot. Add olive oil and saute onions in turmeric. Cook until translucent, about 5 minutes.
• Add the roasted corn, roasted chiles, potatoes, salt, cumin, chili powder, garlic powder, and 1 cup chicken broth to the pot. Simmer for 5 minutes.
• Add half-and-half. Simmer another 5 minutes.
• Add the remainder of the broth and simmer 20 minutes.
• Season to taste and add cheese. Stir to combine and serve.

GREEN CHILE AND CORN CHOWDER

Steps:

• In a heavy large pot, melt butter (2 tablespoons) over medium heat.
• Add onions, sauté until softened (about 3 minutes).
• Add potatoes, kosher salt (1 teaspoon), frozen corn, and chicken broth (5 cups). Bring to a boil, cover, and simmer on low for a bout 20 minutes (or until potatoes are tender).
• Ladle out about 1.5 cups of hot broth from the pot into a small bowl or pyrex measuring cup and whisk the masa (1/3 cup) into it, forming a thick paste. It's OK if there are little pieces of corn or onion in it.
• Add masa paste back to the soup and stir to incorporate.
• Add the green chiles and heavy cream (1 cup) to the soup and stir.
• Serve with crumbled queso fresco and chopped fresh cilantro, if desired.

EASY CHICKEN CORN CHOWDER WITH CHILIES

Steps:

• Put soup in large pot.
• Mix flour with 3 Tablespoons of the milk.
• Add to the pot with remaining milk and rest of the ingredients.
• Cook until potatoes are tender.

CHILE CORN CHOWDER

Steps:

• In a large pot over low heat, combine all ingredients except cheese and cream.
• Cook until potatoes are tender.
• Add cheese and cream, and heat until cheese melts.

HATCH CHILE CHICKEN CORN CHOWDER

Steps:

• In a large pot sauté onion in butter & oil over medium to med-high heat until becoming translucent - about 3 minutes.
• Add chopped red bell pepper, garlic, oregano, salt & pepperStir until aromatics bloom. About 2 minutes.
• Add flour and whisk until all veggies are coated and a film starts to form on the bottom of the pan.Add chicken broth. Whisk vigorously, adjusting the heat, until mixture comes to a simmer and starts to thicken. Scrape the bottom of the pot to release all the fond (the browned bits from the veggies & flour).
• Add chicken, chiles, and corn.Stir and allow to come back to a simmer.
• Add milk & cream. Stir, allowing to come back to a simmer.Taste for seasoning.
• *Important* Before adding the cheese, turn OFF the heat and remove from the burner area. Add the cheese in small batches, completely stirring it in after each addition. This method will prevent the cheese from separating (also called breaking).
• Serve & enjoy!

CHICKEN CHILI CHOWDER

Steps:

• Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.

GREEN CHILE CHICKEN CORN CHOWDER

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.
• Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.
• Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.
• Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.

GREEN CHILI CORN CLAM CHOWDER

Steps:

• In a 4 or 5 quart pan, cook bacon over medium heat until almost crisp. Add onions and cook until tender.
• Stir in flour and cook 1 minute. Slowly stir in milk and cream. Stir in potatoes and liquid drained from clams.
• Continue cooking and stirring over medium-high heat until mixture boils. Reduce heat to medium-low and stir in thyme and dill.
• Cook, uncovered, 10 to 15 minutes or until potatoes are tender. Stir in corn, green chiles, clams, salt and pepper to taste. Cook 5 minutes longer to heat through.

GREEN CHILE CORN CHOWDER

Steps:

• In slow cooker, combine all ingredients except milk/cream and cheese.
• Cover and cook on LOW 7 to 8 hours or until.
• potatoes are tender.
• Stir in milk or cream.
• Reheat, if desired.
• Serve in individual bowls; sprinkle with shredded cheese.

CORN AND GREEN CHILI CHOWDER

Steps:

• Combine first 5 ingredients in heavy large saucepan over medium heat. Bring to simmer. Cook until corn is tender and flavors blend, about 15 minutes. Remove from heat. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Add cilantro. Stir over low heat until warmed through, about 2 minutes. Season soup with salt and pepper.

CORN AND GREEN CHILE CHOWDER

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.