Roasted Corn And Green Chili Soup 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.

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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