Chileatole Green Chile Soup With Corn Slow Cooker Recipes

CORN AND GREEN CHILE CHOWDER

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 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 CHILE CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

PATRICIA'S GREEN CHILE SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

SLOW COOKER GREEN CHILE CHICKEN

Steps:

• Remove stems from cilantro and tie together; save leaves for sauce.
• Place cilantro stems, chicken thighs, water, onion, and garlic into a slow cooker. Season with 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon pepper, and 1 teaspoon salt.
• Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks. Set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes. Dice and set aside.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• Place tomatillos cut-side down and jalapeno onto the prepared baking sheet. Drizzle with canola oil.
• Roast in the preheated oven for 25 minutes.
• Remove from the oven and wrap jalapeno pepper in aluminum foil to let 'sweat' for about 10 minutes. Remove skin from jalapeno.
• Transfer tomatillos, jalapeno, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt to a food processor or blender. Mix sauce until well combined.
• Pour tomatillo sauce into a large pot and add shredded chicken, diced onion and garlic, and beans. Add reserved cooking liquid. Let simmer over medium-low heat for 15 minutes. Serve.

CORN AND GREEN CHILE SOUP

Steps:

• Remove the kernels from the ears of corn and set aside.
• Place the 4 stripped corn cobs in 6 cups water in a large pot. Bring to a simmer and cook for 15 minutes, then remove.
• In a skillet, heat a few glugs of olive oil. Add the chopped scallions and green chiles and sauté. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
• Add the scallion-and-chili mixture to broth along with the corn kernels and 2 chopped potatoes. Cook until soft. Garnish with crema or sour cream, if you'd like, and the sliced scallions.

CHILEATOLE - GREEN CHILE SOUP WITH CORN (SLOW COOKER)

Steps:

• In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
• Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
• Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
• If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.

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.

CORN AND GREEN CHILE SOUP

Steps:

• In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring to a simmer over medium heat, stirring frequently. Remove from the heat.
• Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar.
• Cooking tip on thawing frozen vegetables: To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.

CREAM OF GREEN CHILE SOUP

Steps:

• Place all ingredients in a blender or food processor and puree until smooth.
• Heat in a saucepan and serve immediatly.