Corn and Green Chile Chowder

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 8 to 10 servings
Share This Recipe


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 


Special equipment:
a 6-quart multi-cooker
  1. 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.
  2. 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.
  3. 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.