In the realm of hearty and comforting meals, few dishes rival the allure of a steaming bowl of papa dars green chile and chicken corn chowder. This delectable soup encapsulates the essence of warmth and nourishment, with its creamy base, tender chicken, sweet corn, and the tantalizing heat of green chiles. Whether you're seeking a cozy dinner option on a chilly evening or a satisfying lunch that promises to chase away the midday blues, this recipe is sure to deliver an explosion of flavors that will delight your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CORN AND GREEN CHILE CHOWDER
Provided by Ree Drummond : Food Network
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
GREEN CHILE CORN CHOWDER
Time 35m
Number Of Ingredients 12
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.
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 Chicken Soup
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
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 Chicken Soup
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
ROASTED GREEN CHILE AND CORN CHOWDER
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
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
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 Chicken Soup
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 CHOWDER
This is my best friend's and my attempt to replicate the Green Chicken Chile Soup served at Los Arcos Steakhouse in Truth or Consequence, New Mexico. We love it and have it every time we are at the lake. I called several years ago and they will not give out the recipe. My best friend and I decided we needed to try to replicate it and used our husbands as guinea pigs -- we are close! This is fabulous any time but especially good on a COLD New Mexico night!
Provided by Trixie735
Categories One Dish Meal
Time 1h30m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken -- you can even grill for more enhanced flavor.
- In large dutch oven, place 3 cans of soup and 4 cups of milk.
- Mix til well combined.
- Bring to medium simmer and add bouillon cube.
- Simmer on low for 10 minutes.
- Add cooked and chopped/mashed potatoes, combine.
- Add chicken, chopped chile, garlic pepper, and salt.
- Combine well and let simmer about 20 minutes.
- Preferred method for us is put ALL in crock pot and put on low for 4-6 hours.
Nutrition Facts : Calories 392, Fat 19.2, SaturatedFat 7.4, Cholesterol 71.5, Sodium 2281.9, Carbohydrate 30.7, Fiber 1.8, Sugar 2.7, Protein 24.1
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 Chicken Soup
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
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 Chicken Soup
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
Tips:
- Use fresh ingredients, especially for the green chiles and chicken. This will give your chowder the best flavor.
- Don't be afraid to adjust the seasonings to your taste. If you like more heat, add more green chiles. If you want a thicker chowder, add more cornmeal or masa harina.
- Serve the chowder with your favorite toppings, such as sour cream, shredded cheese, or tortilla chips.
- Leftover chowder can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
This green chile and chicken corn chowder is a delicious and easy-to-make meal that is perfect for a cold night. It is also a great way to use up leftover chicken. So next time you're looking for a comforting and flavorful soup, give this recipe a try.
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