Corn and Green Chile Chowder Recipe

Corn and Green Chile Chowder

• Difficulty: Easy
• Servings: 8 to 10 servings
• Nutritional Information Per Serving (based on 10 servings)
  Calories: 382
  Total Fat: 30 g
  Saturated Fat: 18 g
  Carbohydrates: 17 g
  Dietary Fiber: 2 g
  Sugar: 6 g
  Protein: 13 g
  Cholesterol: 84 mg
  Sodium: 593 mg
• Total Time: 25 minutes
• Active Cooking Time: 15 minutes

Ingredients

• 4 tablespoons (1/2 stick) butter
• 3 slices bacon, chopped
• 1 onion, sliced
• 1 tablespoon fresh oregano, chopped
• Two 7-ounce cans chopped green chiles
• 5 ears of corn, kernels removed (about 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 cheese
• 1 heaping cup grated pepper jack cheese
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup sliced green onions for garnish

Special Equipment

Fire up your 6-quart multi-cooker for this cozy, flavor-packed chowder that brings the Southwest to your table in just 25 minutes.

Instructions

1. Set your 6-quart multi-cooker to saut mode and melt the butter. Toss in the chopped bacon, sliced onions, and oregano, stirring until onions are translucent, about 3 to 4 minutes. Add green chiles, corn kernels, and garlic; cook 1 more minute, then pour in 3 cups chicken stock for a burst of savory goodness.
2. Whisk cornstarch with the remaining 1/3 cup chicken stock into a smooth slurry. Stir it in, seal the lid, and pressure cook on high for 5 minutes. Quick release (about 3 minutes), then uncover to reveal the magic.
3. Stir in heavy cream and melt in both cheeses for a velvety, irresistible texture. Season with salt and pepper, ladle into bowls, and top with green onions. Dive inthis hearty chowder will warm your soul and have everyone coming back for seconds!