Best Aztec Chowder Recipes

AZTEC CHOWDER

Steps:

• 1. In a large saucepan, soak the beans overnight in the chicken broth in the refrigerator.
• 2. The next day, heat them until boiling, then turn down to simmer and cook the beans; covered until tender.
• 3. Remove half of the beans from the pot and puree in a blender; then add the cayenne to the puree.
• 4. In another large saucepan, heat the butter until melted. Add the chicken and cook, stirring frequently, until lightly browned. Add the onions, garlic, cilantro, and minced chili pepper. Cook until onions are clear; stirring frequently.
• 5. Add the whole beans with their cooking liquid to the saucepan and bring to a boil. Reduce to a simmer. Then add the pureed beans.
• 6. Add the cream and heat to the desired temperature, stirring frequently. Season with salt and pepper.
• 7. To serve, ladle the soup into bowls and top with tortilla chips and shredded jack cheese. Garnish with cilantra sprigs.

AZTEC CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat. Add corn and garlic; heat and stir until corn is heated through. Remove from heat. Place broth and 2 cups corn mixture into a blender. Cover and blend until smooth; stir into mixture in saucepan. Add milk, oregano and chiles and mix well; bring to a boil over medium heat, stirring constantly. Remove from heat; stir in cheese and salt to taste. Garnish with tomato and cilantro, if desired. Tip: Homemade savory crackers are a special touch for soup. Spread saltines with softened butter, then sprinkle with garlic salt, thyme, paprika or another favorite seasoning. Pop into a 350-degree oven just until golden, 3 to 6 minutes.

AZTEC CORN CHOWDER

Steps:

• Rinse peas. In a 3 1/2- to 4-quart slow cooker, combine the split peas, chicken broth, water, corn, red peppers, chiles, cumin, oregano, and thyme. Cover and cook on high-heat setting for 5 to 6 hours. Cool 10 minutes.
• Transfer 2 cups soup to a food processor or blender. Cover and process or blend until smooth. Return pureed soup to the slow cooker. Add the cream cheese to cooker; whisk or stir into soup until cream cheese is melted. If necessary, cover and cook about 5 minutes or until heated through.

AZTEC CHOWDER

Steps:

• Rinse beans. Soak in chicken stock in large pot 8 hours.
• * Bring beans and stock to boil, reduce heat and simmer until beans are tender, 1 to 1 1/2 hours. Remove from heat and let cool.
• * Melt butter in saucepan. Add chicken and saute over medium-high heat until browned, about 5 minutes. Add onion, chile and garlic and saute until onion is translucent, about 10 minutes.
• * Puree half of cooked beans and cayenne in blender until smooth. Add cooked beans with cooking stock, bean puree and whipping cream to chicken and vegetables in saucepan. Bring to boil and season with salt and pepper to taste. Reduce heat and simmer 10 minutes.
• * Ladle chowder into bowls. Top with tortilla chips and cheese if desired.