Best 2 Green Chile Chicken Corn Chowder Recipes

Indulge in a delightful culinary journey with our curated selection of green chile chicken corn chowder recipes. Embark on a flavor-filled adventure as we explore the vibrant fusion of tender chicken, roasted green chiles, and plump corn kernels swimming in a creamy, savory broth. From classic comfort food to zesty southwestern delights, discover the perfect recipe to warm your heart and satisfy your taste buds on a chilly day.

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

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

Ingredients

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

Ingredients

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

Tips:

Use fresh ingredients whenever possible. Fresh vegetables and herbs will give your chowder the best flavor.
Don't be afraid to experiment with different types of chiles. There are many different types of chiles available, each with its own unique flavor. Experiment until you find one that you like.
Use a good quality chicken broth. The broth is the base of your chowder, so it's important to use a good quality one. Look for a broth that is made with real chicken and doesn't have a lot of added salt.
Don't overcook the chicken. Chicken can easily become dry and tough if it's overcooked. Cook it just until it's cooked through.
Add the corn and potatoes towards the end of the cooking time. This will help to prevent them from becoming overcooked.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste until the chowder is flavorful but not too salty.
Serve the chowder hot. Chowder is best served hot, so make sure to reheat it if you're making it ahead of time.

Conclusion:

Green chile chicken corn chowder is a delicious and hearty soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give green chile chicken corn chowder a try. You won't be disappointed!