Chile Corn Chowder Recipes
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
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.
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