CORN CHOWDER WITH CHILI POWDER AND CRUMBLED COTIJA CHEESE
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.
- For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.
- For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.
- Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.
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.
CORN AND GREEN CHILE CHOWDER
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
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
Make and share this Green Chili and Corn Chowder recipe from Food.com.
Provided by out of here
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 566.8, Fat 35.2, SaturatedFat 15.3, Cholesterol 70.6, Sodium 1040.5, Carbohydrate 44.4, Fiber 4.1, Sugar 6, Protein 23.2
ROASTED GREEN CHILE AND CORN CHOWDER
I absolutely love the green chile corn chowder soup they have at Sweet Tomatoes, so I found this recipe to suffice my cravings. I like roasting the corn and chiles before adding them to the soup. I do this by throwing them into the oven at 450 degrees for 20 - 30 minutes, or until the skins of the peppers start charring and wilting, and the corn browns. I enjoy poblano and anaheim peppers in this recipe. This is a filling soup, but pairs nicely with grilled salmon.
Provided by Barbell Bunny
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 237.8, Fat 11.8, SaturatedFat 6.8, Cholesterol 31.7, Sodium 1027, Carbohydrate 23.4, Fiber 2.7, Sugar 3.1, Protein 11.9
CORN AND GREEN CHILI CHOWDER
Categories Soup/Stew Dairy Herb Pepper Vegetable Thanksgiving Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
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.
CLASSIC SLOW COOKER CORN CHOWDER
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
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
CHICKEN CHILI CHOWDER
One chilly April afternoon, I craved a hearty soup but had less than an hour to prepare a meal. I came up with this chowder that uses pantry ingredients, and everyone thought it hit the spot. -Jenna Rempe, Lincoln, NE
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.
Nutrition Facts : Calories 330 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein.
CREAMY TURKEY-CORN CHOWDER
This soup works well with cooked chicken in place of turkey. We like things super-spicy, you can omit the jalapeno and dried chili flakes if desired. I also add in some chili powder or curry powder (which ever I feel like at the time lol!) also but that is optional, you can use milk in place of half and half cream but I have to say it is not as good, or use both!
Provided by Kittencalrecipezazz
Categories Chowders
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
- Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
- Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
- Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.
Nutrition Facts : Calories 1050.5, Fat 46.2, SaturatedFat 25.8, Cholesterol 206.9, Sodium 1815, Carbohydrate 111.4, Fiber 11.1, Sugar 13.1, Protein 56.6
POBLANO CORN CHOWDER
This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can.
Provided by NAIVERAY
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- In a blender or food processor, puree the onion and celery; drain.
- Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
- Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
- Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.
Nutrition Facts : Calories 880.9 calories, Carbohydrate 46.4 g, Cholesterol 251.1 mg, Fat 73.3 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 38.8 g, Sodium 930.3 mg, Sugar 13.5 g
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