SOUTHWEST CORN CHOWDER RECIPE RECIPES

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MEXICAN STREET CORN CHOWDER RECIPE: HOW TO MAKE IT



Mexican Street Corn Chowder Recipe: How to Make It image

Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. —Rashanda Cobbins, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Lunch

Total Time 04 hours 05 minutes

Prep Time 35 minutes

Cook Time 03 hours 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

10 ears fresh corn (about 5-1/2 cups)
1-1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green peppers, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced
Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese

Steps:

  • Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

Nutrition Facts : Calories 287 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 743mg sodium, CarbohydrateContent 29g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 8g protein.

CLAM CHOWDER – INSTANT POT RECIPES



Clam Chowder – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 - 6 servings

Number Of Ingredients 12

13 ounces chopped clams ( 2 cans , drained and juices reserved,)
5 slices bacon (diced)
1 onion (, finely diced)
3 tbsp butter
2 sprigs fresh tyme (or 1/4 tsp dried)
1 1/2 tsp celery seed (or 2 stalks celery, diced)
2 cloves garlic (, minced)
1 1/2 tsp kosher salt
1/4 tsp pepper
1 1/2 lbs gold potatoes (cut into 1/2 inch dice)
1/3 cups half and half
snipped chives (, for garnish)

Steps:

  • Drain clams, reserving up to 2 cups of clam juice. If needed, add enough water to clam juice to make 2 cups.
  • Add diced bacon to the Instant Pot. Using the display panel select the SAUTE function.
  • Cook, stirring occasionally, until the fat has rendered, but the bacon is not crispy.
  • Add onion, butter, thyme and celery seed or celery. Deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then saute until onion is soft, 3-4 minutes.
  • Add garlic, salt and pepper and cook for 1-2 minutes more.
  • Add clam juice and potatoes and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 4 minutes, then quick-release the remaining pressure.
  • Using a slotted spoon, remove about half the potatoes to a bowl and set aside. Remove thyme sprigs and discard.
  • Use an immersion blender to process soup mixture until smooth. Return reserved potatoes to the pot along with the clams and half and half.
  • Cook and stir on the WARM function until chowder is heated through. (Switch to the SAUTE function if needed, but do not boil.)
  • Garnish with snipped chives

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