Chili Hash Brown Soup With Corn Recipes

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CHILI-HASH BROWN SOUP WITH CORN



Chili-Hash Brown Soup with Corn image

Hash brown potatoes, beans, and corn in a chili-flavored broth come together quickly for a hearty, healthier meal great for cold weather.

Provided by SlimCookins

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 (16 ounce) package frozen hash browns, cubed
½ cup chopped onions
1 tablespoon chili powder
1 ½ teaspoons hot pepper sauce
1 teaspoon salt
1 (15.5 ounce) can corn, drained
1 (16 ounce) can dark red kidney beans, drained and rinsed
2 (14 ounce) cans vegetable broth

Steps:

  • Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 43 g, Fat 4.2 g, Fiber 8.3 g, Protein 8.3 g, SaturatedFat 0.6 g, Sodium 1089.5 mg, Sugar 4.7 g

CORN AND GREEN CHILE SOUP



Corn and Green Chile Soup image

Provided by Mark Bittman

Categories     weekday, soups and stews, appetizer, side dish

Time 50m

Number Of Ingredients 7

4 ears of corn
Olive oil
A few chopped scallions, plus sliced scallions for garnish
Seeded, chopped green chiles
1/4 cup cornmeal
2 chopped potatoes
Crema or sour cream, for garnish (optional)

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.

CLASSIC SLOW COOKER CORN CHOWDER



Classic Slow Cooker Corn Chowder image

This is a classic corn chowder with a kick. My family likes a little spice, and this sure does it. Of course, you can make it without the spicy stuff and still get a really good chowder. Play with the flavors and create your own version.

Provided by Michelle Kline

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 4h15m

Yield 8

Number Of Ingredients 13

3 cups milk
2 (14.75 ounce) cans cream-style corn
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (4 ounce) cans chopped green chiles
2 cups frozen corn
2 cups frozen shredded hash brown potatoes
2 cups cubed cooked ham
1 large onion, chopped
2 tablespoons butter
2 tablespoons hot sauce
2 teaspoons dried parsley
1 teaspoon chili powder
salt and ground black pepper to taste

Steps:

  • Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 47.1 g, Cholesterol 33.9 mg, Fat 18.7 g, Fiber 3.6 g, Protein 14.9 g, SaturatedFat 7.3 g, Sodium 1735.8 mg, Sugar 11.9 g

CHILI HASH



Chili Hash image

A little micro time, a dash in the pan and you'll have a satisfying meal for those "where-did-the-time-go?" kind of nights. Now you can put up your feet and relax! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound medium potatoes, cubed
1/2 cup water
1 pound ground beef
1 medium onion, chopped
1 can (15-1/2 ounces) chili starter
1 cup frozen peas
2 tablespoons minced fresh parsley
1/4 teaspoon salt
Sour cream, optional

Steps:

  • Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with sour cream if desired.

Nutrition Facts : Calories 431 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1012mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 9g fiber), Protein 29g protein.

SWEETCORN AND CHILI SOUP



Sweetcorn and Chili Soup image

From a supplement that came with the Sunday paper. Nothing like a hot bowl of soup for these Autumn evenings.

Provided by CulinaryQueen

Categories     Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons olive oil
2 large onions, finely chopped
4 cups sweet corn (fresh, frozen or canned)
1 tablespoon red chili pepper, finely chopped
4 cups vegetable stock
sea salt
fresh ground black pepper
2 tablespoons lemon juice
1/3 cup flat leaf parsley, chopped

Steps:

  • Heat the butter and olive oil in a large saucepan over medium heat.
  • Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
  • Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
  • Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
  • Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
  • Serve with a spoonful of sour cream and more parsley, if desired.

Nutrition Facts : Calories 186.1, Fat 9.6, SaturatedFat 3.3, Cholesterol 10.2, Sodium 19.6, Carbohydrate 25.4, Fiber 3.6, Sugar 5.7, Protein 4

CHEESY HASH BROWN CHILI



Cheesy Hash Brown Chili image

Make and share this Cheesy Hash Brown Chili recipe from Food.com.

Provided by NELady

Categories     Potato

Time 1h15m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 onion, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 cup tomato paste
1 lb ground beef
salt and pepper
1 (15 ounce) can red kidney beans, rinsed
1 (15 ounce) can diced tomatoes
1 (1 lb) bag frozen hash brown potatoes
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste.
  • Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.
  • Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. '.
  • Transfer to an 8x11-inch baking dish.
  • Position a rack in the upper third of the oven and preheat to 400*F.
  • In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili.
  • Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

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