Spicy Southwest Corn Chowder Food

GINA'S SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

SPICY SOUTHWEST CORN

Steps:

• Remove the husks and silk from corn and cut kernels off the cob. Reserve cobs. Heat butter and oil in a medium skillet over medium heat. Once hot, add corn kernels, ancho chile powder, chile de arbol powder, and a generous pinch of Kosher salt.
• Using the back of your knife (dull side of the blade), scrape up and down the sides of the reserved cobs over the skillet to release some of the corn's milk into the mixture.
• Let corn cook, stirring occasionally, until cooked through, about 10 minutes. Sprinkle crumbled queso fresco on top of the corn and serve.

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.

CREAMY SPICY CORN CHOWDER WITH CHICKEN

Steps:

• In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
• In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
• Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

SPICY MEXICAN CORN CHOWDER

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
• In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
• Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.

SOUTHWESTERN CHICKEN CORN CHOWDER

Steps:

• In a large pot heat olive oil over medium high heat. Add onions and chicken and brown for 4-5 minutes. Mix in garlic, and cook for 1 minute.
• Pour in chicken broth, cream of chicken soup, and green chilies, mix until well combined. Bring to a boil.
• Reduce heat and mix in corn, evaporated milk, chili powder, cumin, and black pepper. Bring to a low simmer and cook for 5-7 minutes until everything is heated through.
• Serve topped with cheese and cilantro

SPICY CORN CHOWDER

Steps:

• Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
• Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
• Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
• Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
• Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
• Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
• Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

SPICY SOUTHWESTERN CLAM CHOWDER

Steps:

• Heat oil in a large stock pot.
• Add onions and sauté 5 minutes over medium heat.
• Add the linguica and saute 5 more minutes more.
• Stir in the remaining ingredients EXCEPT the clams and bring to a boil.
• Reduce heat and simmer for 20 - 30 minutes till the potatoes and carrots are tender.
• Add the baby clams and cook 5 minutes. Serve hot and enjoy.

SOUTHWEST POTATO AND CORN CHOWDER

Steps:

• In a heavy-bottomed pot, heat oil over medium heat until it starts to shimmer. Place onions and garlic in oil and let cook until the onion starts to soften-- about 6 minutes.
• Add in the cumin and chili powder and stir until very fragrant, about 1 minute. Add the chicken broth and diced potatoes to the pot, bring to a low boil, cover and cook until the potatoes pierce easily with a fork.-- about 20 minutes.
• Once the potatoes are cooked, stir the corn, beans, and green chilies into the broth and potatoes.
• Melt the butter in a medium-sized saucepan. Once melted stir in the flour and cook, stirring constantly for a minute.
• Gradually stir in the milk and continue to stir, making sure to clean the bottom of the pan with each stir so it doesn't burn. As it comes to a boil, the mixture will start to thicken.
• Continue to stir and cook for 1 minute longer. Remove from the heat and stir in the cheese.
• Add the cheese sauce into the broth mixture and stir until well combined. Season with 1/4 tsp kosher salt, adding more depending on the salt content of the broth you used. Stir in cilantro and serve topped with fresh pico de gallo.

SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
• Add the jalapeno and garlic and saute until fragrant, about 1 minute.
• Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
• Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
• Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

CREAMY SOUTHWEST CORN CHOWDER

Steps:

• In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
• Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
• Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
• Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
• Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.

SPICY CORN CHOWDER

Steps:

• Heat milk and vegetable broth together in a separate pot on a low heat; make sure it doesn't boil otherwise the fat will separate itself from the milk.
• Dice up the onion, get a pot and let it simmer in the butter. Then add flour. Stir well.
• Dice up the bell pepper and add it to the pot. Throw in the corn too.
• Cut the chili pepper into small pieces and off into the pot with it.
• Now add the milk and broth mix to the pot. Stir in the cumin and curry powder too.
• Stir everything well and let it simmer for about 5 minutes on a low heat.
• Finally throw in the cheddar and let it melt.
• Cut up the shallots and add them for garnish.
• That's it, enjoy your corn chowder!

SOUTHWESTERN CHEESY CORN CHOWDER

Steps:

• Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
• In soup pot, melt 2 T butter and brown the ground turkey.
• Add garlic& sauté until done.
• Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
• Stir in 1 T butter& flour.
• Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
• Bring to boil-- Reduce heat to simmer.
• Cover & let cook until all vegetables are tender, (approx 25 minutes).
• Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
• Pour it SLOWLY back into soup pot, stirring frequently.
• Add both cheeses-- stir until cheese is melted and chowder is thickened.
• Taste & adjust salt/pepper if needed.

SOUTHWESTERN CHICKEN CORN CHOWDER

Steps:

• In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
• Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
• Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
• Serve in bread bowls with additional shredded cheese and cilantro for garnish.
• Yield: about 6 servings.

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!

SPICY SOUTHWESTERN VEGAN CORN CHOWDER WITH QUINOA, POTATOES + RED LENTILS

Steps:

• In a large pot over medium heat add olive oil, onion, bell pepper, garlic, and green chiles. Saute for 3-5 minutes or until all is softened and beginning to turn golden.
• Stir in potatoes, quinoa, lentils, and spices. Saute for 2 minutes longer while stirring.
• Pour in broth or water.
• Stir in chipotle peppers and adobo sauce, corn, carrot, tomato, cilantro, and flour (optional).
• Turn heat to high, bring to a boil, cover and reduce to a simmer. Simmer for 30 minutes.
• Uncover and stir in coconut milk, vinegar and sugar. Simmer for 5 minutes or until desired consistency.
• Turn off heat, salt to taste, let cool and serve.
• Optionally garnish with pumpkin seeds, cilantro, tortilla chips and cheese.
• Enjoy!

SOUTHWEST CHICKEN CORN CHOWDER

Steps:

• Fry bacon until crispy. Drain bacon on a paper towel and crumble. Do not discard grease.
• Add the onion, celery and garlic to the bacon grease and saute until tender.
• Add chicken, cumin and chili powder to the pan and saute until chicken is cooked through.
• Add half of the chicken broth and the remainder of the vegetables. Stir and simmer till vegetables are tender and soup is cooked down.
• Add the remainder of the chicken stock. Bring to a low boil.
• Stir corn starch into the half and half and add to the soup, stirring to combine. Continue the low boil until soup is thickened. If you desire a thicker soup, you can add another ½ to 1 cup of milk with several more tablespoons of corn starch stirred in. Remove from heat. Stir in sour cream.
• Stir in the cheese. Top with the crumbled bacon. Serve with a dollop of sour cream. Add more cheese, cilantro and a dash of hot sauce for more zest.

SOUTHWESTERN CORN CHOWDER

Steps:

• Heat the oil in a large stockpot over medium heat. Add the chopped poblano pepper, chopped red bell pepper, chipotle, cumin, thyme, oregano, and garlic powder, and sauté for 5 to 7 minutes, or until the peppers become soft.
• Stir in the flour, and cook for 1 minute. Slowly stir in the milk and vegetable broth, scraping up any browned bits from the bottom of the pan as you stir.
• Add the potatoes and carrots, and bring the mixture to a boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
• Stir in the frozen corn and the cream-style corn. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve with lime wedges and cilantro for garnish.

SOUTHWESTERN SPICY CORN CHOWDER

Steps:

• Melt butter with olive oil in pot.
• Add celery, bell pepper and onion.
• Cook for 5 minutes.
• Add hash browns, corn, and green chilis.
• Cook for another 5 minutes.
• Combine all dry ingrediants.
• Add to pot and stir for 1 minute constantly.
• Add chicken stock and bring to boil.
• Reduce to low and simmer for 5 minutes.
• Add cream and let simmer 2 more minutes stirring frequently.
• Ready to serve.
• Add bacan bits to chowder for a little added flavor and to take a little of the heat off.

SOUTHWESTERN CORN CHOWDER

Steps:

• Preheat oven to 500 degrees F.
• Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
• Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

SOUTHWESTERN CORN CHOWDER

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onions, bell pepper, and jalapeño and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Add the flour and cook, stirring constantly, for 1 minute.
• Add the broth, 1 cup of the milk, salt, cumin, coriander, and potatoes; bring to a boil. The soup will seem thick; that's okay. Reduce the heat to low, cover, and simmer, stirring once halfway through so the potatoes don't stick to the bottom of the pan, until the potatoes are tender, 12 to 15 minutes (if your potatoes are not tender at this point, just continue simmering until they are).
• Meanwhile, in a blender, puree the remaining 1 cup of milk with 1 cup of the corn until smooth.
• Add the milk and corn mixture to the soup along with the remaining 2 cups of corn; simmer until hot. Off the heat, stir in the sour cream, scallions, and cilantro. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and serve with lime wedges.
• Note: I like this soup a little spicy, so I mince about half of the jalapeño's seeds and ribs and toss them in with the onions and peppers. If you'd like more control over the heat, you can add cayenne pepper at the end, to taste, or offer hot sauce at the table.
• Note: To scrape the corn from the cobs, place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel prevents the kernels from bouncing all over the place.) Alternatively, you can invert a small bowl inside a larger bowl. Hold the cob upright on top of the inverted small bowl, with the flatter end of the cob down, and use a sharp knife to slice downward as close to the cob as possible.
• Make-ahead Instructions: Before adding the sour cream, scallions, and cilantro, the soup can be made up to 2 days ahead of time and refrigerated. Reheat on the stovetop over medium heat, and proceed with the recipe.

INSTANT POT SOUTHWEST CHICKEN CORN CHOWDER

Steps:

• Select sauté on the pressure cooker and add oil. When hot, add onions, garlic, jalapeno, red bell pepper, potatoes, and corn. Sauté for 3-4 minutes, just until the vegetables start to soften.
• Add salt and spices; stir to distribute.
• Add chicken tenderloins and nestle them down into the veggies and spices (this will help flavor the chicken as it cooks). Add chicken broth.
• Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
• When cooking is complete, let the pressure release naturally for 5-10 minutes, then release any remaining pressure.
• Remove chicken to a plate.
• Scoop 3-4 ladles of soup into a blender (more or less depending on how chunky/smooth you want the soup). Add sour cream to the blender and blend until smooth. Note: the soup will be very hot, so start on low, then gradually increase the blender to high to prevent splatters. I like to put a hand towel over the lid, just in case. Stir pureed soup back into the pot.
• Add milk, lime juice, and beans; stir.
• Shred or chop chicken into bite-size pieces; stir into soup.
• Taste and season with extra salt if needed (I typically add another teaspoon).
• Serve hot with a garnish of cheese, green onions, cilantro, avocado, crushed chips, and a dollop of sour cream or yogurt.

SPICY SOUTHWEST CORN CHOWDER

Steps:

• Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
• Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
• Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.

SPICY SOUTHWEST CORN CHOWDER

Steps:

• Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
• Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
• Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.