Recipe courtesy of Ree Drummond
Corn and Green Chile Chowder
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 386
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 93 mg
- Sodium
- 593 mg
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 386
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 93 mg
- Sodium
- 593 mg
Ingredients
Directions
Special equipment:
a 6-quart multi-cooker- 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.
