CORN AND GREEN CHILE CHOWDER
Provided by Ree Drummond : Food Network
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
CORN AND CHEESE CHOWDER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
CORN CHOWDER WITH CHILIES AND MONTEREY JACK
This chowder is best made with fresh corn on the cob, but if fresh corn is out of season and you are desperate for corn chowder, you may substitute frozen corn that has been thawed. To aleviate the problem altogether, make an extra batch or two at the height of corn season, and freeze to enjoy in the dead of winter when fresh corn is but a distant memory.
Provided by Stinkerbell
Categories Chowders
Time 1h5m
Yield 2 Quarts
Number Of Ingredients 15
Steps:
- Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as you can.
- Reserve 3/4 cup of the corn kernels and puree the rest with the heavy cream in a food processor or blender.
- Reserve until needed.
- Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes.
- Add the onion, pepper, celery and garlic.
- Cover and reduce heat to low.
- cook, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes.
- Add the broth, potato and tomatoes, including their juices.
- Bring the soup to a simmer and cook, covered, until the potatoes are tender, about 15 minutes.
- Skim any fat from the surface of the soup and discard.
- Add the pureed corn and cream, the reserved corn kernels, the chiles and the cheese.
- Warm the soup and season with salt, pepper and tabasco to taste.
Nutrition Facts : Calories 1678.3, Fat 75.1, SaturatedFat 41.5, Cholesterol 218.8, Sodium 6250.6, Carbohydrate 216.5, Fiber 29.1, Sugar 19.2, Protein 61.5
POBLANO CHILES STUFFED WITH CORN AND MONTEREY JACK CHEESE
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 1h25m
Number Of Ingredients 14
Steps:
- Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate batter 1 hour (it will puff while chilling).
- Place chiles directly over the flame of gas-stove burners on high heat. Roast, turning with tongs, until skins are charred and blistered. (Alternatively, broil chiles on a baking sheet, turning often, until skin is charred, taking care not to overcook. Otherwise, they will be difficult to peel, and flesh may be too soft to stuff.) When chiles are cool enough to handle, slip skins off.
- Leaving stem intact, cut a slit into the side of each chile. Remove seedpod, then insert a stick of cheese.
- Heat butter in a skillet over medium heat. Add onion and garlic; saute until onions are translucent, about 5 minutes. Add corn; saute until tender, about 5 minutes. Season with salt and pepper. Spoon 1/4 cup of corn mixture into each chile, and close up with a toothpick.
- Heat 1 inch oil in a large nonstick skillet over medium heat until hot. Dip chiles in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with sour cream and lime wedges.
CORN CHOWDER - FAST AND GREAT
This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.
Provided by JNICKEL
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
- Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
- Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 37.7 g, Cholesterol 53.9 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 9.5 g, Sodium 455.5 mg, Sugar 3.9 g
PUEBLO PEPPER JACK CORN AND CRAB CHOWDER
Make and share this Pueblo Pepper Jack Corn and Crab Chowder recipe from Food.com.
Provided by Burgundy Damsel
Categories Chowders
Time 35m
Yield 5 , 5 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven set over medium heat, melt the butter. Add the onion and garlic, saute for 4 to 5 minutes until softened and golden. Stir in the bell pepper, stock, water, cumin and chipolte. Bring to a boil, then stir in potatoes. Adjust the heat to maintain a gentle boil, cover and cook for 5 minute.
- Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender.
- In a small bowl, combine the half and half and cornstarch, stirring until smooth. Slowly stir into the soup and bring to a boil. Reduce the heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened.
- Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.
MEXICAN CHICKEN CORN CHOWDER
Chowder with pizzazz!
Provided by Jeanne Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g
CHILE CORN CHOWDER
Based on a recipe from The Whole Chile Pepper magazine, Fall 1988 issue. The article's author, Nancy Gerlach, says, "This soup, which combines two native Southwestern ingredients, chile and corn, is easy to prepare and can also be made in a crock pot."
Provided by mersaydees
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 327, Fat 22, SaturatedFat 13.1, Cholesterol 71.1, Sodium 495.9, Carbohydrate 24.3, Fiber 3, Sugar 6.1, Protein 11.4
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