Slow Cooker Ground Turkey Soup With Poblanos And Corn Recipes

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CORN AND ROASTED POBLANO SOUP



Corn and Roasted Poblano Soup image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 quarts milk
2 tablespoons cumin seeds
2 bay leaves
Sprig of fresh rosemary or 1/2 teaspoon dried
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
2 teaspoons salt
4 to 6 garlic cloves, minced
2 teaspoons ground cumin
8 cups fresh or canned corn kernels
6 poblano chilies, roasted, peeled, seeded and diced (see Note)
1 bunch chives, thinly sliced on the diagonal, for garnish

Steps:

  • Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
  • Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
  • Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
  • Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

SLOW-COOKER CORN & POBLANO CHOWDER



Slow-Cooker Corn & Poblano Chowder image

Bring home a bit of the Southwest with our Slow-Cooker Corn and Poblano Chowder. And not only does Slow-Cooker Corn and Poblano Chowder taste great, but it's simple to make as well. Prep, set your slow-cooker to LOW and six to seven hours later you have a great Tex-Mex experience waiting for you.

Provided by My Food and Family

Categories     Home

Time 6h40m

Yield 8 servings, 1 cup each

Number Of Ingredients 13

8 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
1 cup chopped onions
1 poblano chile, chopped
2 tsp. minced garlic
1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
1 lb. baking potatoes (about 2), peeled, cut into 1/2-inch pieces
1 tsp. ground cumin
1/4 cup flour
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
2 ears corn on the cob, husks and silk removed
1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese, divided
1 avocado, chopped
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 660 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 6 g, Protein 15 g

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