HATCH CHILE CHICKEN CORN CHOWDER
This Hatch Chile Chicken Corn Chowder is silky, smoky, and hearty. It pops with a little heat from the chile, a little sweet from the corn, and smooth creamy melted cheese.
Provided by Sara Kennedy
Categories Brunch Main Course Soup
Time 1h
Number Of Ingredients 17
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!
Nutrition Facts : Calories 444 kcal, Carbohydrate 23 g, Protein 19 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 104 mg, Sodium 815 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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.
CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
- Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
- Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
- Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
CREAMY HATCH CHILE CHICKEN
Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 20.7 g, Cholesterol 134 mg, Fat 33.8 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 18.9 g, Sodium 304.9 mg, Sugar 8.4 g
ROASTED GREEN CHILE AND CORN CHOWDER
I absolutely love the green chile corn chowder soup they have at Sweet Tomatoes, so I found this recipe to suffice my cravings. I like roasting the corn and chiles before adding them to the soup. I do this by throwing them into the oven at 450 degrees for 20 - 30 minutes, or until the skins of the peppers start charring and wilting, and the corn browns. I enjoy poblano and anaheim peppers in this recipe. This is a filling soup, but pairs nicely with grilled salmon.
Provided by Barbell Bunny
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 237.8, Fat 11.8, SaturatedFat 6.8, Cholesterol 31.7, Sodium 1027, Carbohydrate 23.4, Fiber 2.7, Sugar 3.1, Protein 11.9
LOW FAT CHICKEN, CORN, AND GREEN CHILE CHOWDER
A lightened-up version of a comfort food favorite! I haven't made it yet, but will soon! From the Hamilton, OH Journal News, recipe by Jeanne Jones.
Provided by smellyvegetarian
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
- Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
- Dissolve cornstarch in the half and half, then stir into soup.
- Bring to a boil, then serve.
Nutrition Facts : Calories 259.4, Fat 5.6, SaturatedFat 1.7, Cholesterol 42.2, Sodium 460.6, Carbohydrate 35.8, Fiber 4.1, Sugar 6.1, Protein 20.1
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