Best 2 Green Chile Chicken Corn Chowder Recipes
Indulge in a symphony of flavors with our delectable Green Chile Chicken Corn Chowder, a hearty and comforting dish that is sure to warm your soul. This chowder boasts a harmonious blend of tender chicken, roasted green chiles, sweet corn, and a creamy, flavorful broth. The subtle heat from the green chiles adds a delightful kick, while the corn provides a touch of sweetness and texture. Each spoonful is a celebration of fresh, wholesome ingredients, coming together to create a culinary masterpiece.
Our collection of Green Chile Chicken Corn Chowder recipes offers a diverse range of options to suit every taste and preference. From classic stovetop versions to slow-cooker variations and even a tantalizing Instant Pot recipe, we have you covered. Whether you desire a quick and easy weeknight meal or a leisurely weekend feast, our recipes provide the perfect starting point for your culinary journey.
So, gather your ingredients, fire up your kitchen, and embark on a flavor-filled adventure with our Green Chile Chicken Corn Chowder extravaganza. Let your taste buds rejoice as you savor this comforting and delicious dish, made with love and fresh, wholesome ingredients.
PAPA DAR'S GREEN CHILE AND CHICKEN CORN CHOWDER
This is a totally original chowder that I came up with on my own using things that I love to cook with. Family and friends beg for this when the weather turns cold. The russet potatoes allows the liquid to thicken and no flour or corn starch is needed. New Mexico green chile is recommended. Note: if using fresh green chile, add 1/2 cup of chicken stock for added liquid. Serve with your favorite corn bread.
Provided by DC
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 15
Number Of Ingredients 10
Steps:
- Place bacon in a large stockpot; cook and stir over medium-high heat until lightly browned, about 10 minutes. Add onion and saute until onion is tender, about 10 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Stir green chiles into bacon-onion mixture and bring to a simmer; add chicken. Simmer mixture until chicken is almost fully cooked, about 10 minutes. Add potatoes and butter to green chilies-chicken mixture and reduce heat to medium; cook until potatoes are almost tender, 10 to 15 minutes.
- Stir corn and cream into mixture and reduce heat to medium-low; cook, stirring frequently and scraping bottom of pot with a wooden spoon, until potatoes are tender, about 10 more minutes. Season with salt and pepper.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 23.7 g, Cholesterol 96.1 mg, Fat 18.8 g, Fiber 2.6 g, Protein 19.8 g, SaturatedFat 10.4 g, Sodium 879 mg, Sugar 4.4 g
GREEN CHILE CHICKEN CORN CHOWDER
I bought a ton of Hatch green chiles in August and thought a soup/chowder would be a good way to use them in the winter. They were spicier than I expected so I had to use rice and corn in the soup to cut the spice level. My parents loved it so I passed it on to them, then the girls at work loved it so I passed the recipe on to them also. Hopefully, y'all will love it too. It's a nice comfort food. Serve topped with cheese.
Provided by snowwhiteRN
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 4
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.
- Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.
- Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.
- Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 42.8 g, Cholesterol 69.2 mg, Fat 9.9 g, Fiber 3.3 g, Protein 27.7 g, SaturatedFat 4.9 g, Sodium 1440.5 mg, Sugar 9.5 g
Tips:
- For a smoky flavor, roast the poblano pepper directly over a gas burner or under a broiler until the skin is blackened. Then, place the pepper in a paper bag and let it steam for 10 minutes. Once cool, remove the skin and seeds.
- To make the chowder creamier, add 1/2 cup of heavy cream or sour cream.
- For a thicker chowder, add 1/2 cup of all-purpose flour to the butter before adding the onion and poblano pepper.
- If you don't have any corn on the cob, you can use 1 cup of frozen or canned corn kernels.
- To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat the chowder over medium heat until warmed through.
Conclusion:
This green chile chicken corn chowder is a hearty and flavorful soup that is perfect for a cold winter day. It is packed with tender chicken, sweet corn, and roasted poblano peppers. The creamy broth is made with chicken broth, milk, and cream. This chowder is sure to be a hit with your family and friends.
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