Corn And Green Chili Chowder Recipes

CORN AND GREEN CHILI CHOWDER

Steps:

• Combine first 5 ingredients in heavy large saucepan over medium heat. Bring to simmer. Cook until corn is tender and flavors blend, about 15 minutes. Remove from heat. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Add cilantro. Stir over low heat until warmed through, about 2 minutes. Season soup with salt and pepper.

CORN AND GREEN CHILE CHOWDER

Steps:

• Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.

GREEN CHILI AND CORN CHOWDER

Steps:

• Fry the bacon until crispy; drain all but 1 tablespoon drippings.
• Add onions and celery; cook until tender.
• Stir in broth, corn, and green chilies; bring to a boil and simmer for 10 minutes.
• In a small bowl, whisk the milk and flour; add to the corn mixture.
• Cook and stir until thickened.
• Add the cheese until melted. ENJOY!

CORN CHOWDER

Steps:

• In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
• Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

GREEN CHILI CORN CLAM CHOWDER

Steps:

• In a 4 or 5 quart pan, cook bacon over medium heat until almost crisp. Add onions and cook until tender.
• Stir in flour and cook 1 minute. Slowly stir in milk and cream. Stir in potatoes and liquid drained from clams.
• Continue cooking and stirring over medium-high heat until mixture boils. Reduce heat to medium-low and stir in thyme and dill.
• Cook, uncovered, 10 to 15 minutes or until potatoes are tender. Stir in corn, green chiles, clams, salt and pepper to taste. Cook 5 minutes longer to heat through.

GREEN CHILE CORN CHOWDER

Steps:

• In slow cooker, combine all ingredients except milk/cream and cheese.
• Cover and cook on LOW 7 to 8 hours or until.
• potatoes are tender.
• Stir in milk or cream.
• Reheat, if desired.
• Serve in individual bowls; sprinkle with shredded cheese.

ROASTED GREEN CHILE AND CORN CHOWDER

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.

CORN AND GREEN CHILI CHOWDER

Steps:

• In a large saucepan cook onion in hot margarine or butter till tender but not brown.
• Stir in flour.
• Add water, potato, frozen corn, chili peppers, bouillon granules, and pepper.
• Bring to a boil; reduce heat.
• Cover and simmer about 10 minutes or till potatoes are tender.
• Stir in milk and 2 tablespoons cilantro or parsley; heat through.
• To serve, ladle chowder into individual bowls and, if desried, garnish each serving with additional cilantro or parsley sprigs and sliced fresh chili peppers.

GREEN CHILE CORN CHOWDER

Steps:

• Heat skillet over medium heat. Spray with cooking spray and then cook the corn for a few minutes until fragrant. Place half of the corn and 1 cup of broth in the blender and blend until smooth. In soup pot, heat the oil over medium-high, then add the butter. When the butter foams, add the potatoes, onion, celery, garlic, cumin and bay leaf. Reduce heat to medium, partially cover and cook until the vegetables soften, about 10 minutes. Add the kernels, corn puree, remaining 2 cups broth and green chiles to the pot. Bring to a boil, then reduce heat to medium and simmer about 15 minutes, or until the potatoes are tender. Stir in the cream cheese until melted. Season with salt and pepper.