Best Corn Chowder With Chilies And Monterey Jack Recipes

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

CORN AND GREEN CHILE CHOWDER

Corn and Green Chile Chowder image

Provided by Ree Drummond : Food Network

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

4 tablespoons (1/2 stick) butter
3 slices bacon, chopped
1 onion, sliced
1 tablespoon chopped fresh oregano
Two 7-ounce cans chopped green chiles
5 ears corn, kernels sliced off (2 1/2 to 3 cups)
2 cloves garlic, minced
3 1/3 cups chicken stock or broth
2 tablespoons cornstarch
1 1/2 cups heavy cream
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper jack
Kosher salt and freshly ground black pepper
1/3 cup sliced green onions

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.

CORN AND CHEESE CHOWDER

Corn and Cheese Chowder image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 12 servings

Number Of Ingredients 13

Ingredients

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

Steps:

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.