GREEN CHILE CORN CHOWDER RECIPES

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GREEN CHILE CORN CHOWDER RECIPE - FOOD.COM



Green Chile Corn Chowder Recipe - Food.com image

Make and share this Green Chile Corn Chowder recipe from Food.com.

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Cook Time 7 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cream-style corn or 1 (16 1/2 ounce) can cream-style corn
2 potatoes, peeled and diced
2 tablespoons fresh chives, chopped
1 (4 ounce) can diced green chilies, drained
2 ounces pimientos, chopped
1/2 cup ham, chopped
3 cups chicken broth or 3 cups chicken bouillon
1 cup milk or 1 cup light cream
1 cup monterey jack cheese, shredded (4 ounces)

Steps:

  • In slow cooker, combine all ingredients except milk/cream and cheese.
  • Cover and cook on LOW 7 to 8 hours or until.
  • potatoes are tender.
  • Stir in milk or cream.
  • Reheat, if desired.
  • Serve in individual bowls; sprinkle with shredded cheese.

Nutrition Facts : Calories 367.3, FatContent 13.4, SaturatedFatContent 7.5, CholesterolContent 42.8, SodiumContent 1665.8, CarbohydrateContent 43.9, FiberContent 4.3, SugarContent 6.3, ProteinContent 20.9

GREEN CHILE CHICKEN CORN CHOWDER RECIPE | ALLRECIPES



Green Chile Chicken Corn Chowder Recipe | Allrecipes image

I bought a ton of Hatch green chiles in August and thought a soup/chowder would be a good way to use them in the winter. They were spicier than I expected so I had to use rice and corn in the soup to cut the spice level. My parents loved it so I passed it on to them, then the girls at work loved it so I passed the recipe on to them also. Hopefully, y'all will love it too. It's a nice comfort food. Serve topped with cheese.

Provided by snowwhiteRN

Categories     Soups, Stews and Chili Recipes    Chowders    Corn Chowder Recipes

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 11

3 Hatch chile peppers, halved and seeded
4 cups water, or more as needed
1 (15 ounce) can cream-style corn
3 skinless, boneless chicken breasts
½ teaspoon ground cumin, or more to taste
½ cup shredded carrots
3?½ teaspoons chicken stock concentrate (such as Knorr® Homestyle)
3 cloves garlic, crushed
¼ teaspoon poultry seasoning
1 cup cooked rice
½ (8 ounce) package processed cheese food (such as Velveeta®)

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.
  • Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.
  • Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.
  • Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.

Nutrition Facts : Calories 360.6 calories, CarbohydrateContent 42.8 g, CholesterolContent 69.2 mg, FatContent 9.9 g, FiberContent 3.3 g, ProteinContent 27.7 g, SaturatedFatContent 4.9 g, SodiumContent 1440.5 mg, SugarContent 9.5 g

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