CORN AND GREEN CHILE CHOWDER
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.
LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN-GREEN CHILE RELISH
Steps:
- Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.
- Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.
- Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.
- Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves.
- Preheat oven to 425 degrees F.
- Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.
- Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.
CORN AND GREEN CHILI CHOWDER
Categories Soup/Stew Dairy Herb Pepper Vegetable Thanksgiving Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in heavy large saucepan over medium heat. Bring to simmer. Cook until corn is tender and flavors blend, about 15 minutes. Remove from heat. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Add cilantro. Stir over low heat until warmed through, about 2 minutes. Season soup with salt and pepper.
CORN AND GREEN CHILI CHOWDER
During sweet corn season, you can make this chowder using fresh ears of corn. Just omit the frozen corn and use a sharp knife to remove the kernels from 2 medium ears of corn.
Provided by BeccaB3c
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan cook onion in hot margarine or butter till tender but not brown.
- Stir in flour.
- Add water, potato, frozen corn, chili peppers, bouillon granules, and pepper.
- Bring to a boil; reduce heat.
- Cover and simmer about 10 minutes or till potatoes are tender.
- Stir in milk and 2 tablespoons cilantro or parsley; heat through.
- To serve, ladle chowder into individual bowls and, if desried, garnish each serving with additional cilantro or parsley sprigs and sliced fresh chili peppers.
Nutrition Facts : Calories 299.4, Fat 10.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 139.5, Carbohydrate 45.1, Fiber 4.7, Sugar 3.4, Protein 9.3
GREEN CHILI CORN CLAM CHOWDER
Clam chowder and Corn chowder in one! Sounds great -- haven't tried it yet, I just found the clipping in an old cookbook and am posting for safe-keeping.
Provided by riflmom
Categories Chowders
Time 45m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 or 5 quart pan, cook bacon over medium heat until almost crisp. Add onions and cook until tender.
- Stir in flour and cook 1 minute. Slowly stir in milk and cream. Stir in potatoes and liquid drained from clams.
- Continue cooking and stirring over medium-high heat until mixture boils. Reduce heat to medium-low and stir in thyme and dill.
- Cook, uncovered, 10 to 15 minutes or until potatoes are tender. Stir in corn, green chiles, clams, salt and pepper to taste. Cook 5 minutes longer to heat through.
Nutrition Facts : Calories 599.4, Fat 25.6, SaturatedFat 13.3, Cholesterol 109.4, Sodium 1051.5, Carbohydrate 66.2, Fiber 6.1, Sugar 6.3, Protein 30.5
GREEN CHILI AND CORN CHOWDER
Make and share this Green Chili and Corn Chowder recipe from Food.com.
Provided by out of here
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Fry the bacon until crispy; drain all but 1 tablespoon drippings.
- Add onions and celery; cook until tender.
- Stir in broth, corn, and green chilies; bring to a boil and simmer for 10 minutes.
- In a small bowl, whisk the milk and flour; add to the corn mixture.
- Cook and stir until thickened.
- Add the cheese until melted. ENJOY!
Nutrition Facts : Calories 566.8, Fat 35.2, SaturatedFat 15.3, Cholesterol 70.6, Sodium 1040.5, Carbohydrate 44.4, Fiber 4.1, Sugar 6, Protein 23.2
ROASTED GREEN CHILE AND CORN CHOWDER
I absolutely love the green chile corn chowder soup they have at Sweet Tomatoes, so I found this recipe to suffice my cravings. I like roasting the corn and chiles before adding them to the soup. I do this by throwing them into the oven at 450 degrees for 20 - 30 minutes, or until the skins of the peppers start charring and wilting, and the corn browns. I enjoy poblano and anaheim peppers in this recipe. This is a filling soup, but pairs nicely with grilled salmon.
Provided by Barbell Bunny
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat, heat a large soup pot. Add olive oil and saute onions in turmeric. Cook until translucent, about 5 minutes.
- Add the roasted corn, roasted chiles, potatoes, salt, cumin, chili powder, garlic powder, and 1 cup chicken broth to the pot. Simmer for 5 minutes.
- Add half-and-half. Simmer another 5 minutes.
- Add the remainder of the broth and simmer 20 minutes.
- Season to taste and add cheese. Stir to combine and serve.
Nutrition Facts : Calories 237.8, Fat 11.8, SaturatedFat 6.8, Cholesterol 31.7, Sodium 1027, Carbohydrate 23.4, Fiber 2.7, Sugar 3.1, Protein 11.9
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