MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 28g protein.
CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
Total Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
- Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
- Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
- This is delicious with a crusty brown roll or a Parmesan crisp.
Nutrition Facts : Calories 211 calories, FatContent 5.7 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.3 g fibre
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CREAMY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. —Terrie Sowders, Carthage, Indiana
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Reviews 5
Total Time 35 minutes
Category Lunch
Calories 317 calories per serving
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CHICKEN CORN CHOWDER RECIPE - FOOD.COM
My family's take on chicken corn chowder.
Use good quality thick bacon for the recipe, and go organic for as many ingredients as possible.
Must use yukon gold or other smaller gold potatoes as they help thicken the soup. Use of other potatoes will not work.
This is not a low fat/low calorie food, just a warning.
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Calories 431.3 per serving
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Total Time 2 hours 10 minutes
Calories 431.3 per serving
- 9. Taste prior to serving as you may want more salt and/or pepper.
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CHICKEN CORN CHOWDER RECIPE - FOOD.COM
My family's take on chicken corn chowder.
Use good quality thick bacon for the recipe, and go organic for as many ingredients as possible.
Must use yukon gold or other smaller gold potatoes as they help thicken the soup. Use of other potatoes will not work.
This is not a low fat/low calorie food, just a warning.
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Calories 431.3 per serving
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Reviews 5.0
Total Time 2 hours 10 minutes
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Reviews 4.8
Total Time 1 hours 5 minutes
Category main-dish
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- Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.
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