Best 7 Green Chile Corn In The Crockpot Recipes

HATCH GREEN CHILE CREAMED CORN

Steps:

• In a medium saucepan over medium heat, combine the corn, green chiles, heavy cream, butter, sugar, salt, black pepper, and ground red pepper.
• In a small bowl, whisk the milk and cornstarch together to make a slurry. Pour into the corn mixture.
• Stir and bring to a simmer over medium heat and cook until the sauce thickens, approximately 15 minutes. Season to taste with salt, black pepper, and ground red pepper for spice. Serve warm.

CORN AND GREEN CHILE CHOWDER

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.

SLOW-COOKER PORK AND GREEN CHILE STEW

Steps:

• Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
• Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
• Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.

GREEN CHILE CREAMED CORN

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

GREEN CHILE CORN - IN THE CROCKPOT

Steps:

• 1. cube the cream cheese and set aside. Pour frozen corn and diced green chiles into crock pot. Add cream cheese and milk and stir well. Cover and cook on low for 2-3 hours. Stir again before serving to make sure everything is well. Mixed.

CHEESY GREEN CHILE CORN

Steps:

• In a medium saucepan, combine corn, cream cheese and green chiles.
• Heat over medium high heat until the cream cheese is melted and smooth.
• Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
• Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
• Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
• NOTE: I drained one can of corn and did not drain the other can.
• You may prefer to drain both cans if you want less sauce.

CHILEATOLE - GREEN CHILE SOUP WITH CORN (SLOW COOKER)

Steps:

• In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
• Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
• Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
• If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.