![A bowl of chowder with fresh green onions and shredded cheese](https://api.vip.foodnetwork.ca/wp-content/uploads/2020/01/WU2012_Corn-and-Green-Chile-Cheese-Chowder_s4x3.jpeg?w=3840&quality=75)
A hearty, warming chowder recipe from Ree Drummond with bold Tex-Mex flavours.
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 ⅓ 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.