Green Chili And Corn Bisque Recipes

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CORN AND GREEN CHILI CASSEROLE



Corn and Green Chili Casserole image

We live very close to the Mexican border, so recipes featuring corn and green chilies are popular here. This dish has always been a hit whenever I've taken it to a potluck dinner.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 5

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, drained
1 cup shredded Monterey Jack cheese

Steps:

  • Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter. , Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

Nutrition Facts :

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.

GREEN CHILI CORNBREAD



Green Chili Cornbread image

I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.-Tracy Golder, Bloomsburg, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups shredded pepper Jack cheese
1/4 teaspoon hot pepper sauce
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

  • In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.

Nutrition Facts : Calories 388 calories, Fat 25g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 802mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

GREEN-CHILI AND CORN BISQUE



Green-Chili and Corn Bisque image

Provided by Molly O'Neill

Categories     one pot, soups and stews, side dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

6 tablespoons butter
1 small onion, peeled and minced
3 large roasted poblano chilies, peeled, seeded and chopped
2 stems fresh basil
2 stems fresh marjoram
3 1/2 cups fresh corn
1/2 teaspoon sugar
2 cups water
16 large oysters, shucked, juice reserved
1/2 pound wild mushroooms (chanterelle or oyster)
1/4 cup minced chives

Steps:

  • Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.
  • Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
  • In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.
  • Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 178 milligrams, Sugar 6 grams, TransFat 0 grams

LOBSTER AND GREEN CHILE BISQUE



Lobster and Green Chile Bisque image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 27

3 tablespoons unsalted butter
1 medium Spanish onion, coarsely chopped
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
2 (1 1/2 pound) live lobsters
1/2 cup water, plus 3 cups
1/4 cup dry sherry
2 cups white wine
8 sprigs parsley
8 sprigs cilantro
1 bay leaf
8 white peppercorns
2 roasted poblano peppers, peeled, seeded and pureed
Salt
2 cups heavy cream
1 cup milk
2 tablespoons honey
Freshly ground white pepper
Toasted Corn Relish, recipe follows
2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes
1/4 cup finely diced red onion
1 roasted poblano, peeled, seeded and finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper

Steps:

  • Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
  • Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
  • Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
  • Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
  • Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
  • Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

LOBSTER AND GREEN CHILE BISQUE WITH TOASTED CORN RELISH



Lobster and Green Chile Bisque with Toasted Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 27

3 tablespoons unsalted butter
1 medium Spanish onion, coarsely chopped
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
2 (1 1/2 pound) live lobsters
1/2 cup water, plus 3 cups
1/4 cup dry sherry
2 cups white wine
8 sprigs parsley
8 sprigs cilantro
1 bay leaf
8 white peppercorns
2 roasted poblano peppers, peeled, seeded and pureed
Salt
2 cups heavy cream
1 cup milk
2 tablespoons honey
Freshly ground white pepper
Toasted Corn Relish, recipe follows
2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes
1/4 cup finely diced red onion
1 roasted poblano, peeled, seeded and finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper

Steps:

  • Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
  • Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
  • Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
  • Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
  • Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
  • Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

ROASTED CORN AND GREEN CHILI SOUP



Roasted Corn and Green Chili Soup image

Categories     Soup/Stew     Milk/Cream     Dairy     Vegetable     Corn     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 ears fresh corn
1 large poblano chili
3 cups water
1 14 1/2-ounce can low-salt chicken broth
1 8-ounce russet potato, peeled, quartered
1/2 cup chopped fresh cilantro
1/2 cup whipping cream
Cilantro sprigs

Steps:

  • Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmed baking sheet. Roast until corn is fragrant and husks brown, about 30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set aside.
  • Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and quarter chili.
  • Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and simmer over medium heat until potato is tender, about 20 minutes. Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add corn, chili and chopped cilantro to processor. Puree until mixture is as smooth as possible, gradually adding most of reserved cooking liquid through feed tube. Strain corn puree through sieve into large saucepan, pressing on solids. Mix in remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with cilantro sprigs and then serve immediately.

GREEN CHILI AND CORN CASSEROLE



Green Chili and Corn Casserole image

A delicious casserole which can be baked the day before and then reheated and served or served cold on a hot day.

Provided by Rick Young

Categories     Corn

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups whole kernel corn (from frozen, not canned)
1/2 cup butter, melted
2 eggs, beaten
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
1 cup sour cream
1 cup monterey jack cheese, grated
4 ounces green chilies, peeled

Steps:

  • Combine the first seven ingredients.
  • Rinse seeds from chilis, chop the chilis and add to mixture.
  • Pour into a greased casserole pan.
  • Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).

CORN WITH GREEN CHILIES



Corn With Green Chilies image

Yummy side dish my family begs for time and again! The green chilies are mild and give just the right amount of zip! Enjoy!

Provided by Mamas Kitchen Hope

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

16 ounces whole kernel corn, frozen
2 tablespoons butter
1 medium onion, chopped
1 (4 ounce) can green chilies, chopped
8 ounces monterey jack cheese, shredded
salt and pepper
1/2 cup sour cream

Steps:

  • Saute onion and green chilies in the melted that has been melted in a saucepan just until the onion is tender.
  • Add frozen corn and cook until heated through.
  • Stir in shredded cheese and salt and pepper to taste and stir until the cheese is melted.
  • Stir in sour cream to mix well and heat the sour cream up.
  • Enjoy.

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