Best 7 Green Chile Corn Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Warm up your soul with a hearty and flavorful bowl of Green Chile Corn Chowder, a delightful symphony of flavors that will tantalize your taste buds. This classic comfort food is elevated with the addition of roasted green chiles, imbuing it with a smoky and slightly spicy kick that perfectly complements the sweet corn and creamy broth. The chowder is further enriched with tender chicken, potatoes, and a medley of vegetables, creating a symphony of textures and flavors. Its vibrant green hue is a feast for the eyes, inviting you to dive into a bowl of pure bliss. Whether you're seeking a cozy meal on a chilly evening or a hearty lunch that satisfies your cravings, this Green Chile Corn Chowder is sure to hit the spot.

Let's cook with our recipes!

CORN AND GREEN CHILE CHOWDER



Corn and Green Chile Chowder image

Provided by Ree Drummond : Food Network

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
3 slices bacon, chopped
1 onion, sliced
1 tablespoon chopped fresh oregano
Two 7-ounce cans chopped green chiles
5 ears corn, kernels sliced off (2 1/2 to 3 cups)
2 cloves garlic, minced
3 1/3 cups chicken stock or broth
2 tablespoons cornstarch
1 1/2 cups heavy cream
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper jack
Kosher salt and freshly ground black pepper
1/3 cup sliced green onions

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.

PAPA DAR'S GREEN CHILE AND CHICKEN CORN CHOWDER



Papa Dar's Green Chile and Chicken Corn Chowder image

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

½ pound smoked bacon, chopped
1 onion, chopped
4 cloves garlic, chopped
6 (4 ounce) cans chopped mild green chile peppers
2 ½ pounds skinless, boneless chicken breast halves, cubed
1 ½ pounds russet potatoes, cubed
¼ cup butter
2 (16 ounce) cans cream-style corn
1 pint heavy whipping cream
salt and ground black pepper to taste

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



Green Chile Chicken Corn Chowder image

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

3 Hatch chile peppers, halved and seeded
4 cups water, or more as needed
1 (15 ounce) can cream-style corn
3 skinless, boneless chicken breasts
½ teaspoon ground cumin, or more to taste
½ cup shredded carrots
3 ½ teaspoons chicken stock concentrate (such as Knorr® Homestyle)
3 cloves garlic, crushed
¼ teaspoon poultry seasoning
1 cup cooked rice
½ (8 ounce) package processed cheese food (such as Velveeta®)

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

ROASTED GREEN CHILE AND CORN CHOWDER



Roasted Green Chile and Corn Chowder image

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

1 onion, chopped
2 cups corn kernels, roasted
3/4 cup green chili, roasted
1/2 sweet potato, skinned and chopped
1/2 russet potato, skinned and chopped
1 cup low-fat half-and-half
4 cups chicken broth, 33% reduced sodium, 100% fat free
1 teaspoon sea salt
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 cup monterey jack cheese, shredded

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

GREEN CHILE CORN CHOWDER



Green Chile Corn Chowder image

Time 35m

Number Of Ingredients 12

2 cans corn, drained
3 cups chicken broth
1 tablespoon canola oil
1 tablespoon butter
3-4 medium red potatoes, cut into 1-inch pieces
1 onion, finely chopped
3 stalks celery with leafy tops, finely chopped
1/3 cup roasted and chopped green chiles, or 1 can chopped green chiles
2-3 cloves garlic, chopped
1 teaspoon cumin
1 large bay leaf
3 oz. cream cheese, cut into 1-inch pieces, softened

Steps:

  • Heat skillet over medium heat. Spray with cooking spray and then cook the corn for a few minutes until fragrant. Place half of the corn and 1 cup of broth in the blender and blend until smooth. In soup pot, heat the oil over medium-high, then add the butter. When the butter foams, add the potatoes, onion, celery, garlic, cumin and bay leaf. Reduce heat to medium, partially cover and cook until the vegetables soften, about 10 minutes. Add the kernels, corn puree, remaining 2 cups broth and green chiles to the pot. Bring to a boil, then reduce heat to medium and simmer about 15 minutes, or until the potatoes are tender. Stir in the cream cheese until melted. Season with salt and pepper.

LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN-GREEN CHILE RELISH



LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN-GREEN CHILE RELISH image

Categories     Soup/Stew     Fish

Yield 8 bowls

Number Of Ingredients 19

4 (2 pound) lobsters, steamed
3 tablespoons unsalted butter
1 large Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
3 cups roasted corn kernels, cobs reserved *see Cook's note
4 to 5 cups lobster stock
3 poblano chiles, roasted, peeled, seeded and diced
3 cups heavy cream
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish
Roasted Corn and Green Chile Relish:
Roasted Corn and Green Chile Relish:
4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes
1 large poblano chile, roasted, peeled, seeded and finely diced
1 small red onion, finely diced
1 lime, juiced
2 tablespoons canola oil
Salt and freshly ground black pepper

Steps:

  • CHOWDER: *Cook's note: to roast corn: Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. 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. You can also do this on a grill. 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. RELISH: 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.

GREEN CHILE CORN CHOWDER



Green Chile Corn Chowder image

This is a family favorite and is very easy to make. Most of your time will be spent on prepping your ingredients. Make sure to dice your vegetables small, about the size of your corn kernels. The potatoes can be a bit larger, but not more than about 1/2 inch. This is important so that they cook at the same rate, but also...

Provided by Cari Aiken

Categories     Chowders

Time 1h5m

Number Of Ingredients 16

4 ears of corn, cut off the cob and cobs reserved (can use frozen corn on the cob, thawed)
4 small russet potatoes, peeled and diced
2 celery stalks, diced
1 small yellow onion, diced
1 large carrot, peeled and diced
1/2 medium red bell pepper, diced
3 medium green chiles, roasted, peeled and diced (or 3 or 4 small cans of diced green chile)
1 box vegetable broth
1/2 c fat free or 1% milk
2 Tbsp all purpose flour
2 Tbsp olive oil or vegetable oil
1 Tbsp garlic powder
1 tsp paprika
1 tsp nutmeg
1 tsp cilantro
salt and pepper to taste

Steps:

  • 1. Cut corn from cobs and set cobs aside. Dice the potatoes, celery, onion, carrot, bell pepper and green chiles.
  • 2. Heat olive oil in large sauce pan over medium heat. Add celery, onion, and carrot. Sauté until tender, about 5 minutes. Add corn, potatoes, bell pepper and green chile. Sauté for about 2 minutes. Sprinkle flour over vegetables and stir to combine. Continue to sauté for about another 2 minutes, stirring frequently to keep flour from burning.
  • 3. Add vegetable broth, garlic powder, paprika, nutmeg, cilantro, salt and pepper. Stir to combine. Add corn cobs and bring to a boil. Reduce heat and let simmer for about 10 minutes.
  • 4. Take about 1 - 1 ½ cups of the soup, including vegetables, and put into blender or food processor. Add milk and puree until smooth. Pour back into soup. Continue to simmer for about 15 minutes.
  • 5. Remove cobs and serve.

Tips:

  • Choose the Right Corn: Use fresh or frozen corn kernels for the best flavor and texture. If using canned corn, drain and rinse it thoroughly before adding it to the chowder.
  • Roast the Poblano Peppers: Roasting the poblano peppers brings out their smoky flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them until the skins are blistered and blackened. Then, transfer the peppers to a bowl and cover them with plastic wrap. Let them steam for 15 minutes, then peel and seed them.
  • Use a Good Quality Vegetable Broth: The vegetable broth is the base of the chowder, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with real vegetables.
  • Don't Overcook the Corn: The corn should be cooked just until it is tender. Overcooking the corn will make it mushy.
  • Serve the Chowder with Toppings: Serve the chowder with your favorite toppings, such as sour cream, shredded cheese, diced avocado, or chopped cilantro.

Conclusion:

Green chile corn chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this chowder is sure to warm you up from the inside out.

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 »

    #ham     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #healthy     #soups-stews     #pork     #potatoes     #vegetables     #american     #easy     #beginner-cook     #fall     #kid-friendly     #winter     #chowders     #crock-pot-slow-cooker     #dietary     #low-cholesterol     #seasonal     #low-calorie     #low-carb     #healthy-2     #low-in-something     #meat     #corn     #taste-mood     #equipment     #presentation     #served-hot

Related Topics