Best Aztec Corn Chowder Recipes

Aztec Corn Chowder image

Number Of Ingredients 10

1/4 cup butter
3 1/2 cups corn
1 clove garlic, minced
1 cup chicken broth
2 cups milk
1 teaspoon dried oregano
1 (4-ounce) can diced green chiles
1 cup shredded Monterey Jack cheese
salt to taste
Optional: chopped tomato, chopped cilantro

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.

Nutrition Facts : Nutritional Facts Serves

Aztec Corn Chowder image

Provided by @MakeItYours

Number Of Ingredients 10

3/4 cup dry yellow split peas
2 14 1/2 ounce cans reduced-sodium chicken broth
1 cup water
1 12 ounce package frozen corn kernels
1/2 cup chopped bottled roasted red sweet peppers
1 4 ounce can diced green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/2 cup tub-style cream cheese spread with chive and onion

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.