Slow Cooker Corn Poblano Chowder Recipes

SLOW-COOKER CORN CHOWDER RECIPE

Steps:

• Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.
• Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
• Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
• Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.

SLOW-COOKER CORN & POBLANO CHOWDER

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Refrigerate cooled cooked bacon until ready to use.
• Add onions, chiles and garlic to reserved drippings in skillet; cook and stir 3 to 4 min. or until onions are crisp-tender. Spoon into slow cooker sprayed with cooking spray. Stir in 3 cups broth. Add potatoes and cumin; stir.
• Whisk flour and remaining broth until blended. Gradually add to Neufchatel in medium bowl, mixing well after each addition. Add to slow cooker; stir. Cover with lid. Cook on LOW 6 to 7 hours (or HIGH 3 to 4 hours).
• Cut corn kernels off the cobs. Add to ingredients in slow cooker along with 1-1/2 cups of the shredded cheese; stir until shredded cheese is melted. Cook, covered, 5 min. or until heated through.
• Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining shredded cheese, avocados and cilantro.

SLOW COOKER CORN CHOWDER

Steps:

• In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
• Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.

POBLANO CORN CHOWDER

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.

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

Steps:

• Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
• To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F for 30 minutes.

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

Steps:

• Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.