Green Chile Chowder Recipes

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.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
• Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
• While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.
• Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.

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.

Steps:

• Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.

Steps:

• Boil potatoes in water for 4 minutes, drain, rinse and let cool. Set aside.
• Over low heat cook onion and bay leaf in one cup of clam broth (or fish stock) for 15-20 minutes until cooked through. Discard bay leaf and let cool.
• Fry the green chiles in the oil for about 4-5 minutes or until skin blisters but not black. Skin chiles, remove seeds and cut into 1/2 inch dice.
• Steam the corn in 1/4 cup water for 2 minutes until tender (or use frozen thawed corn kernals).
• In a large soup pot, combine the oysters with their liquid, the remaining broth (1 1/2 cups) and the green chiles and cook over low heat for 2-5 minutes, then add the potatoes, onion and red pepper and bring to a boil over medium high heat. Stir in half-and-half (or heavy cream), keeping mixture below a boil (or half-and-half will seperate). Stir in salt, corn and butter.
• Pour soup into soup bowls and garnish with marjoram.

Steps:

• In slow cooker, combine all ingredients except milk/cream and cheese.
• Cover and cook on LOW 7 to 8 hours or until.
• potatoes are tender.
• Stir in milk or cream.
• Reheat, if desired.
• Serve in individual bowls; sprinkle with shredded cheese.

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.

Steps:

• In a 4 or 5 quart pan, cook bacon over medium heat until almost crisp. Add onions and cook until tender.
• Stir in flour and cook 1 minute. Slowly stir in milk and cream. Stir in potatoes and liquid drained from clams.
• Continue cooking and stirring over medium-high heat until mixture boils. Reduce heat to medium-low and stir in thyme and dill.
• Cook, uncovered, 10 to 15 minutes or until potatoes are tender. Stir in corn, green chiles, clams, salt and pepper to taste. Cook 5 minutes longer to heat through.