Hatch Chile Corn Chowder Recipes

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CORN AND GREEN CHILE CHOWDER



Corn and Green Chile Chowder image

Provided by Ree Drummond : Food Network

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
3 slices bacon, chopped
1 onion, sliced
1 tablespoon chopped fresh oregano
Two 7-ounce cans chopped green chiles
5 ears corn, kernels sliced off (2 1/2 to 3 cups)
2 cloves garlic, minced
3 1/3 cups chicken stock or broth
2 tablespoons cornstarch
1 1/2 cups heavy cream
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper jack
Kosher salt and freshly ground black pepper
1/3 cup sliced green onions

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.

HATCH CHILE CORN PUDDING



Hatch Chile Corn Pudding image

This Monterey Jack-topped casserole is made with green chiles from New Mexico's Hatch Valley, along the Rio Grande.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 9

24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
1 teaspoon coarse salt
3 scallions, thinly sliced
1 can (4 ounces) Hatch green chiles, diced
3 tablespoons all-purpose flour
2 cups grated Monterey Jack cheese (6 ounces), divided
5 large eggs, room temperature
2/3 cup heavy cream
1/2 stick unsalted butter

Steps:

  • Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.
  • Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.

ROASTED GREEN CHILE AND CORN CHOWDER



Roasted Green Chile and Corn Chowder image

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

1 onion, chopped
2 cups corn kernels, roasted
3/4 cup green chili, roasted
1/2 sweet potato, skinned and chopped
1/2 russet potato, skinned and chopped
1 cup low-fat half-and-half
4 cups chicken broth, 33% reduced sodium, 100% fat free
1 teaspoon sea salt
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 cup monterey jack cheese, shredded

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

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