Best 2 Vegetarian Green Chile Chowder Recipes

Indulge in the delectable flavors of Vegetarian Green Chile Chowder, a hearty and comforting soup bursting with bold flavors and a symphony of textures. Dive into a delightful journey of culinary exploration as we present a diverse range of recipes, each carefully crafted to tantalize your taste buds and warm your soul. From the classic and traditional green chile chowder brimming with roasted green chiles, corn, and potatoes, to unique variations featuring sweet potatoes, black beans, or a creamy vegan twist, this article offers a culinary adventure like no other. Embark on an epicurean quest as you discover the perfect Vegetarian Green Chile Chowder recipe to satisfy your cravings, nourish your body, and create lasting memories around the dinner table.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

VEGETARIAN GREEN CHILE CHOWDER

Vegetarian Green Chile Chowder image

Addicting! Eat as-is, or to make it more creamy, pour half in a blender and puree.

Provided by Georgia Conrad

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

2 poblano peppers
1 tablespoon vegetable oil
1 cup chopped celery
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
½ medium red bell pepper, chopped
1 clove garlic, minced, or more to taste
½ teaspoon ground white pepper
½ teaspoon ground coriander
¼ teaspoon ras el hanout
3 ¾ cups vegetable broth
1 (12 fluid ounce) can evaporated milk
1 cup shredded pepper Jack cheese
½ cup shredded Parmesan cheese
¼ teaspoon smoked paprika

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.
Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 16.3 g, Cholesterol 46.6 mg, Fat 16.5 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 8.4 g, Sodium 841.4 mg, Sugar 10.8 g

Tips:

Use a variety of green chiles. This will give your chowder a more complex flavor. Poblano peppers, Anaheim peppers, and jalapeños are all good choices.
Roast the green chiles before using them. This will help to bring out their flavor and make them easier to digest.
Sauté the onions and garlic in butter or olive oil until they are soft. This will help to create a flavorful base for your chowder.
Use a good quality vegetable broth. This will make a big difference in the flavor of your chowder.
Add some corn kernels to your chowder. This will add a touch of sweetness and texture.
Season your chowder with salt, pepper, and cumin. You can also add other spices to taste, such as chili powder, paprika, or oregano.
Serve your chowder with a dollop of sour cream or yogurt, and a sprinkle of chopped cilantro.

Conclusion:

Vegetarian green chile chowder is a delicious and hearty soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be made with a variety of different ingredients. This recipe is a great starting point, but feel free to experiment with different ingredients and flavors to create your own unique chowder.