Name: Corn and Green Chile Chowder
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 to 10 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 3 slices bacon, chopped; 1 onion, sliced; 1 tablespoon chopped fresh oregano; Two 7-ounce cans chopped green chiles; 5 ears corn, kernels sliced off (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; 1 heaping cup grated pepper jack; Kosher salt and freshly ground black pepper; 1/3 cup sliced green onions

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.

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Corn and Green Chile Chowder

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