Best Green Chile Chicken Chowder Recipes
PAPA DAR'S GREEN CHILE AND CHICKEN CORN CHOWDER
This is a totally original chowder that I came up with on my own using things that I love to cook with. Family and friends beg for this when the weather turns cold. The russet potatoes allows the liquid to thicken and no flour or corn starch is needed. New Mexico green chile is recommended. Note: if using fresh green chile, add 1/2 cup of chicken stock for added liquid. Serve with your favorite corn bread.
Provided by DC
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 23.7 g, Cholesterol 96.1 mg, Fat 18.8 g, Fiber 2.6 g, Protein 19.8 g, SaturatedFat 10.4 g, Sodium 879 mg, Sugar 4.4 g
GREEN CHILE CHICKEN CORN CHOWDER
I bought a ton of Hatch green chiles in August and thought a soup/chowder would be a good way to use them in the winter. They were spicier than I expected so I had to use rice and corn in the soup to cut the spice level. My parents loved it so I passed it on to them, then the girls at work loved it so I passed the recipe on to them also. Hopefully, y'all will love it too. It's a nice comfort food. Serve topped with cheese.
Provided by snowwhiteRN
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 4
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.
- Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.
- Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.
- Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 42.8 g, Cholesterol 69.2 mg, Fat 9.9 g, Fiber 3.3 g, Protein 27.7 g, SaturatedFat 4.9 g, Sodium 1440.5 mg, Sugar 9.5 g
LOW FAT CHICKEN, CORN, AND GREEN CHILE CHOWDER
A lightened-up version of a comfort food favorite! I haven't made it yet, but will soon! From the Hamilton, OH Journal News, recipe by Jeanne Jones.
Provided by smellyvegetarian
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes.
- Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes.
- Dissolve cornstarch in the half and half, then stir into soup.
- Bring to a boil, then serve.
Nutrition Facts : Calories 259.4, Fat 5.6, SaturatedFat 1.7, Cholesterol 42.2, Sodium 460.6, Carbohydrate 35.8, Fiber 4.1, Sugar 6.1, Protein 20.1
GREEN CHILE CHICKEN CHOWDER
This is my best friend's and my attempt to replicate the Green Chicken Chile Soup served at Los Arcos Steakhouse in Truth or Consequence, New Mexico. We love it and have it every time we are at the lake. I called several years ago and they will not give out the recipe. My best friend and I decided we needed to try to replicate it and used our husbands as guinea pigs -- we are close! This is fabulous any time but especially good on a COLD New Mexico night!
Provided by Trixie735
Categories One Dish Meal
Time 1h30m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken -- you can even grill for more enhanced flavor.
- In large dutch oven, place 3 cans of soup and 4 cups of milk.
- Mix til well combined.
- Bring to medium simmer and add bouillon cube.
- Simmer on low for 10 minutes.
- Add cooked and chopped/mashed potatoes, combine.
- Add chicken, chopped chile, garlic pepper, and salt.
- Combine well and let simmer about 20 minutes.
- Preferred method for us is put ALL in crock pot and put on low for 4-6 hours.
Nutrition Facts : Calories 392, Fat 19.2, SaturatedFat 7.4, Cholesterol 71.5, Sodium 2281.9, Carbohydrate 30.7, Fiber 1.8, Sugar 2.7, Protein 24.1
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