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
- 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.
- 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.
- 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!
