Corn Chowder Fiesta Recipes

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.

Steps:

• In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more.
• Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes.
• Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes.
• Adjust seasoning to taste.
• Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,.
• Note:.
• I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.

Steps:

• Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-loc plactic bag; add chicken.
• Seal and shake to coat.
• Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned.
• Reduce heat to medium-high; add onion and garlic; saute 5 more minutes.
• Stir in remaining fajita seasoning, corn, black beans, tomatoes, green chiles, water, brown rice and olives.
• Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes.
• Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice.
• Serve with breadsticks and garnished with additional fresh cilantro.

Steps:

• Cook the corn according to package directions.
• In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine.
• Add the onion and bell peppers.
• Saute gently, do not let the onion brown.
• Drain the corn and return it to the sauce pan.
• Add the onions and peppers to the corn.
• Add the chilies; and warm through.
• Sprinkle with Smoky Paprika and serve.
• Serve.

Steps:

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.