GREEN CHILI CHOWDER RECIPES
CORN AND GREEN CHILE CHOWDER RECIPE | REE DRUMMOND | FOOD ...
Provided by Ree Drummond : Food Network
Total Time 25 minutes
Cook Time 15 minutes
Yield 8 to 10 servings
Number Of Ingredients 14
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.
GREEN CHILE CHICKEN CORN CHOWDER RECIPE | ALLRECIPES
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
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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