Best 2 Corn And Green Chile Soup Recipes
Indulge in the tantalizing flavors of Corn and Green Chile Soup, a culinary symphony that captures the essence of comfort and warmth. This delectable soup is a harmonious blend of sweet corn, roasted green chiles, and aromatic spices, simmered to perfection in a rich, flavorful broth. Each spoonful promises a burst of vibrant flavors, with a touch of heat from the roasted green chiles that adds a delightful complexity. Accompany this soup with a variety of topping options, from tangy sour cream and crunchy tortilla strips to sharp cheddar cheese and fresh cilantro, to create a personalized taste experience. Dive into this comforting and customizable soup, perfect for a cozy meal or as a delightful appetizer to tantalize your taste buds.
In addition to the Corn and Green Chile Soup recipe, this comprehensive guide offers a diverse selection of tempting variations to cater to various dietary preferences and flavor inclinations. Discover the vegan-friendly "Creamy Vegan Corn Chowder," a plant-based delight that delivers a creamy texture and a symphony of flavors. For those seeking a smoky and robust twist, the "Roasted Poblano Corn Chowder" incorporates roasted poblano peppers, adding a layer of smokiness and depth to the soup. If you prefer a classic comfort food, the "Classic Corn Chowder" offers a hearty and satisfying take, with the addition of potatoes and celery for a traditional twist.
Venture into the culinary delights of "Creamy Jalapeño Corn Chowder," where a touch of heat from jalapeños adds a spicy kick to the creamy base. For a taste of the Southwest, the "Southwestern Corn Chowder" infuses the soup with a blend of spices, black beans, and corn, creating a flavorful and colorful dish. And let's not forget the "Easy Corn Chowder," a simple yet satisfying recipe that showcases the natural sweetness of corn in a creamy broth.
With its detailed instructions, helpful tips, and tantalizing variations, this article provides a culinary journey that will satisfy even the most discerning palate. Embrace the versatility of corn and green chile soup, and embark on a delicious exploration of flavors and textures.
GREEN CHILE, CHICKEN, AND CORN SOUP
This soup has some of my favorite things in it! I really enjoy it in the fall, just as the weather is turning cold. I can usually still find fresh corn at that time, and it's so great to have a warm soup on a crisp, chilly night! This is from "Southwest Cooks!", a collection of Native American cuisine.
Provided by breezermom
Categories Chicken Breast
Time 1h10m
Yield 13 cups
Number Of Ingredients 12
Steps:
- Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
- Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
- Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
- Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
- Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.
Nutrition Facts : Calories 129.9, Fat 5, SaturatedFat 1.1, Cholesterol 10.7, Sodium 531.1, Carbohydrate 15.2, Fiber 2.8, Sugar 3.1, Protein 7.9
CORN AND GREEN CHILE SOUP
Categories Soup/Stew Appetizer Vegetarian Low Sodium Corn Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring to a simmer over medium heat, stirring frequently. Remove from the heat.
- Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar.
- Cooking tip on thawing frozen vegetables: To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
- Don't be afraid to experiment with different types of corn and green chiles. There are many different varieties available, each with its own unique flavor.
- If you can't find fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse it well before using.
- The same goes for green chiles. If you can't find fresh green chiles, you can use canned or jarred green chiles.
- Be careful not to overcook the corn or green chiles. They should be tender but still have a little bit of a bite to them.
- Season the soup to taste. You may want to add more salt, pepper, or cumin, depending on your personal preference.
- Garnish the soup with fresh cilantro or green onions before serving. This will add a pop of color and flavor.
Conclusion:
Corn and green chile soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover corn and green chiles. With a few simple ingredients, you can have a hearty and flavorful soup that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
