Roasted Green Chile And Corn Chowder Recipes

PAPA DAR'S GREEN CHILE AND CHICKEN CORN CHOWDER

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.

ROASTED CORN CHOWDER

Steps:

• Heat oven to 400 degrees.
• Butter corn and sprinkle with salt and pepper.
• Wrap in tin foil and roast in oven for 30, turning every 15 minutes. **you can also roast the corn on the grill**
• When corn is done, remove from foil, cool slightly and cut from the cob.
• Heat 1/2 tablespoon of olive oil in large dutch oven.
• Cook bacon in hot oil until crispy.
• Remove to drain on paper towels.
• Add 1/2 tablespoon of olive oil to bacon drippings and heat.
• Add onions and saute until translucent.
• Mix in flour, salt and pepper and cook for 3 minutes.
• Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
• Gently mix in corn and half and half, stirring well.
• Add Cayenne pepper. Taste and adjust seasoning.
• Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture - no worries!**
• Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.

GREEN CHILE AND CORN CHOWDER

Steps:

• In a heavy large pot, melt butter (2 tablespoons) over medium heat.
• Add onions, sauté until softened (about 3 minutes).
• Add potatoes, kosher salt (1 teaspoon), frozen corn, and chicken broth (5 cups). Bring to a boil, cover, and simmer on low for a bout 20 minutes (or until potatoes are tender).
• Ladle out about 1.5 cups of hot broth from the pot into a small bowl or pyrex measuring cup and whisk the masa (1/3 cup) into it, forming a thick paste. It's OK if there are little pieces of corn or onion in it.
• Add masa paste back to the soup and stir to incorporate.
• Add the green chiles and heavy cream (1 cup) to the soup and stir.
• Serve with crumbled queso fresco and chopped fresh cilantro, if desired.

LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN-GREEN CHILE RELISH

Steps:

• Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.
• Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.
• Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.
• Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves.
• Preheat oven to 425 degrees F.
• Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.
• Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.

ROASTED CORN CHOWDER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
• Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
• Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
• Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
• Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
• Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

ROASTED GREEN CHILE AND CORN CHOWDER

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.

GREEN CHILE CORN CHOWDER

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.

CORN WITH GREEN CHILIES

Steps:

• Saute onion and green chilies in the melted that has been melted in a saucepan just until the onion is tender.
• Add frozen corn and cook until heated through.
• Stir in shredded cheese and salt and pepper to taste and stir until the cheese is melted.
• Stir in sour cream to mix well and heat the sour cream up.
• Enjoy.

CORN CHOWDER WITH CHILIES

Steps:

• (Carefully) slice the corn kernels off the cob. Set aside.Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir. Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN-GREEN CHILE RELISH

Steps:

• CHOWDER: *Cook's note: to roast corn: Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. Preheat oven to 425 degrees F. Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. You can also do this on a grill. Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells. Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs. Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes. Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves. RELISH: Preheat oven to 425 degrees F. Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.

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.