Hearty Corn Chile And Potato Soup Recipes

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AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)



Ajiaco (Colombian Chicken, Potato and Corn Soup) image

This Colombian soup is served in restaurants throughout Bogota and is generally considered comfort food. It can contain as many as three different kinds of potatoes, but we streamlined this recipe to use two (Yukon gold and purple, though you can substitute red bliss for the purple). The garnishes add brightness and bring the soup to life.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 14

4 chicken leg quarters (leg and thigh; about 2 1/2 pounds)
Kosher salt
1 cup diced onion (about 1 medium onion)
4 cloves garlic, minced
1 bay leaf
1 bunch fresh cilantro, stems roughly chopped, 1 cup leaves reserved
1 bunch scallions, roughly chopped, whites and greens separated
1 to 2 teaspoons habanero hot sauce
3 tomatoes, cored, seeded and chopped (about 1 1/4 cups)
1 pound mixed Yukon gold and purple (or red bliss) potatoes, quartered and cut into 3/4-inch pieces
1 ear corn, cut into 1/2-inch-thick rounds
1 to 2 avocados, sliced, for serving
1/2 cup sour cream or creme fraiche, for serving
1/4 cup capers, for serving

Steps:

  • In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes.
  • Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.)
  • Add the potatoes to the soup along with 1 1/4 teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes.
  • Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside.
  • Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed.
  • Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves.

GREEN CHILE, CHICKEN, AND CORN SOUP



Green Chile, Chicken, and Corn Soup image

This soup has some of my favorite things in it! I really enjoy it in the fall, just as the weather is turning cold. I can usually still find fresh corn at that time, and it's so great to have a warm soup on a crisp, chilly night! This is from "Southwest Cooks!", a collection of Native American cuisine.

Provided by breezermom

Categories     Chicken Breast

Time 1h10m

Yield 13 cups

Number Of Ingredients 12

1 medium onion
2 whole cloves
5 cups beef broth
3 cups chicken broth
3 chicken breast halves, skinned
2 large baking potatoes, peeled and diced
2 anaheim chilies
2 3/4 cups fresh cut corn, about 4 ears
1 avocado, sliced
2 medium tomatoes, chopped
salt and pepper
sour cream, fresh cilantro sprigs

Steps:

  • Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
  • Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
  • Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
  • Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
  • Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.

Nutrition Facts : Calories 129.9, Fat 5, SaturatedFat 1.1, Cholesterol 10.7, Sodium 531.1, Carbohydrate 15.2, Fiber 2.8, Sugar 3.1, Protein 7.9

HEARTY CORN & POTATO CHOWDER



Hearty Corn & Potato Chowder image

Make and share this Hearty Corn & Potato Chowder recipe from Food.com.

Provided by Maine-iac

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 lb sliced bacon (optional)
1/4-1/2 cup butter
3 -4 cloves garlic, chopped
2 medium onions, chopped
1 green pepper
1 stalk celery, chopped
5 medium potatoes, peeled & diced
2 cups chicken broth
salt & pepper
1/2 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon dill weed
1 tablespoon Old Bay Seasoning
1 (10 ounce) package frozen corn
1 can creamed corn
1 cup medium cream

Steps:

  • In a large soup pot, melt butter.
  • Add garlic, onions, pepper, celery and cook until soft.
  • Add potatoes, broth, and seasonings.
  • Stir, cover, and simmer 15 minutes.
  • Add frozen corn, creamed corn, and cream.
  • Simmer for 30 minutes, or until potatoes are tender.
  • Add bacon (if used), and a little milk if chowder is too thick.
  • Re-season, if needed.

Nutrition Facts : Calories 457.7, Fat 21.5, SaturatedFat 12.9, Cholesterol 64.5, Sodium 570.9, Carbohydrate 62.5, Fiber 7.2, Sugar 6.5, Protein 9.7

HEARTY CORN CHILE POTATO SOUP



Hearty corn chile potato soup image

A big bowl of this soup with a crusty roll and a beverage is the perfect meal for lunch or supper. Perfect for a fall or winter day when you need something, quick hearty and DELICIOUS

Provided by Gail Herbest @Gaillee

Categories     Chowders

Number Of Ingredients 13

2 tablespoon(s) butter
2 - celery ribs,cut into slices
1 medium onion, chopped
2 1/2 cup(s) water
2 cup(s) peeled and diced potatoes
1 can(s) 14.75 oz creamed corn
1 can(s) 11 oz whole kernal corn, undrained
1 can(s) 4 oz diced green chile's
3 - chicken bouillon cubes
1 teaspoon(s) paprika
1 - bay leaf
1 - 12 oz evaporated milk
3 tablespoon(s) all purpose flour

Steps:

  • In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
  • In large soup pot, add celery and onion, add the rest of the ingredients EXCEPT the evaporated milk and flour.
  • bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
  • In a medium bowl add the flour and a small amt of the evaporated milk, just enough to make a paste, slowly stir in the remaining milk and stir until no lumps remain
  • when potatoes are tender turn the heat up to med/high and slowly stir in flour/milk mixture, bring to boil and stir until soup is thick. Remove bay leaf and serve,

HEARTY CORN, CHILE AND POTATO SOUP



Hearty Corn, Chile and Potato Soup image

Make and share this Hearty Corn, Chile and Potato Soup recipe from Food.com.

Provided by itsnevrenough

Categories     Potato

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 celery ribs
1 medium onion, coarsley chopped
2 1/2 cups water
2 cups diced potatoes
1 (14 3/4 ounce) can cream-style corn
1 (11 ounce) can whole kernel corn, undrained
1 (4 ounce) can diced green chilies
2 chicken bouillon cubes
1 teaspoon paprika
1 bay leaf
1 (12 ounce) can evaporated milk
2 tablespoons all-purpose flour

Steps:

  • Melt butter in large saucepan over medium-high heat. Add celery and onion. Cook for 1 to 2 minutes or until onion is tender.
  • Add water, potatoes, corn, chiles, bouillion, paprika and bay leaf. Bring to a boil, reduce heat to low, and cover.
  • Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
  • Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste. Gradually stir in remaining milk.
  • Stir milk mixture into soup.
  • Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
  • Season with salt and pepper.

Nutrition Facts : Calories 202.3, Fat 7, SaturatedFat 3.9, Cholesterol 20.1, Sodium 770.2, Carbohydrate 31.9, Fiber 3, Sugar 4.4, Protein 6.4

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