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 JalapeƱo Corn Chowder," where a touch of heat from jalapeƱos 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.
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