Green Chile Corn In The Crockpot Recipes

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.

Steps:

• In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
• Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
• Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
• If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.

Steps:

• Place all ingredients in slow cooker and cook on low for 3 hours.
• This can also be baked in the oven at 350 for 30-40 minutes.

Steps:

• 1. cube the cream cheese and set aside. Pour frozen corn and diced green chiles into crock pot. Add cream cheese and milk and stir well. Cover and cook on low for 2-3 hours. Stir again before serving to make sure everything is well. Mixed.

Steps:

• Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.