CHIPOTLE AND ROASTED CORN SALSA
My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!
Provided by sarahsbleucheese
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 25m
Yield 20
Number Of Ingredients 11
Steps:
- Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
- Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.
Nutrition Facts : Calories 27.8 calories, Carbohydrate 5.1 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 4.5 mg, Sugar 1.4 g
CHIPOTLE CORN CHOWDER
Chipotle chiles are dried smoked jalapenos that are dark brown in colour, they have a sweet smokey flavor and have lots of heat, use chipotles packed in adobo sauce, adobo sauce is a dark red sauce from ground chiles, with herbs and vinegar added. Chipotles are great to add into any recipe to "kick" it up... for this recipe it really adds so much flavor to the soup! Serving size is only estimated my DS can eat this by himself lol!... This soup is worth making, it is delicious!
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
- In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
- Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
- Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
- Season with salt and pepper to taste (for even more spice season with cayenne).
- Crumble the reserved cooked bacon and stir into the soup.
- If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.
Nutrition Facts : Calories 506.7, Fat 22.9, SaturatedFat 11.5, Cholesterol 61.6, Sodium 1414.2, Carbohydrate 65.9, Fiber 8.4, Sugar 9.6, Protein 15.5
SPICY CHIPOTLE CREAMY CORN SOUP
You can increase the amounts of chipotle peppers, but beware, they are HOT! My family loves this soup, if you love spicy foods then I urge you to give this a try. Serve this with crusty rolls and butter. Canned chipotle chilies or sometimes called adobo, can be found in any Latin-American markets, or specialty food stores and major grocery food stores in the Mexican section. You might want to double ingredients, this soup is so good!
Provided by Kittencalrecipezazz
Categories Corn
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes).
- Add in tomatoes with juice; cook for 2 minutes.
- Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
- Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil.
- Reduce heat and simmer for about 25 minutes, stirring occasionally.
- Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
- Ladle into serving bowls.
Nutrition Facts : Calories 825.3, Fat 48.4, SaturatedFat 28.7, Cholesterol 149.4, Sodium 1433.8, Carbohydrate 96.7, Fiber 10.6, Sugar 17.1, Protein 16.7
CHIPOTLE CORN ON THE COB
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h21m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side.
- Serve with remaining butter.
MEXICAN CHICKEN, CORN & CHIPOTLE SOUP
I found this recipe online somewhere (I can't remember where) and my family loves it. Here is what the description from where I got it from said: "I first had I soup similar to this in Frontera, Chicago's famous Mexican grill. I was so enamored by it that when I made a similar soup, it became the first recipe that I actually wrote down. I rarely make it these days, because it's become one of my wife's staples on those rare days that she cooks. She loves it because it's very low in fat and it tastes great. I'm always surprised at how good it is. Sure it's a couple of ingredients over the 10 limit, but the last two are optional, though I would never leave them out."
Provided by tkwegner
Categories Chicken
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In bowl toss cubed chicken in with cumin.
- Heat olive oil over medium heat in large pot.
- Add chicken and onions and cook until chicken is done.
- Add remaining ingredients and bring to a boil, lower heat to simmer and cover for 15 minutes to 2 hours (The longer the better).
- Add shrimp for last 5 minutes.
- Remove peppers (that should be floating on top).
- Serve with diced avocados, shredded cheddar cheese, and lime tortilla chips.
Nutrition Facts : Calories 1232.3, Fat 75.4, SaturatedFat 16.3, Cholesterol 160.1, Sodium 1828.2, Carbohydrate 77.2, Fiber 18.6, Sugar 19.5, Protein 74.2
SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP
Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
- Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
- Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.
Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
CHIPOTLE SHRIMP AND CORN CHOWDER
This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!
Provided by MamaJ
Categories Chowders
Time 40m
Yield 5 1/2 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute bacon in a large pot over medium heat until crisp.
- Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
- Stir in flour and cook one minute.
- Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
- Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
- Add shrimp and cream to soup.
- Add salt to taste.
- Simmer 5 minutes to cook shrimp.
- Serve.
- * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.
CHIPOTLE CORN SALSA
Chipotle corn salsa.
Provided by Yary Quinn
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 28.9 g, Fat 1.4 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 825 mg, Sugar 5 g
HEARTY CHIPOTLE CHICKEN SOUP
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
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