CHICKEN CORN CHOWDER RECIPE RECIPES

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MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT



Mexican Chicken Corn Chowder Recipe: How to Make It image

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

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

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.

CHICKEN CORN CHOWDER RECIPE - FOOD.COM



Chicken Corn Chowder Recipe - Food.com image

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.

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 10-12 serving(s)

Number Of Ingredients 13

5 slices bacon
6 boneless skinless chicken breasts
4 carrots
4 celery ribs
1 1/2 yellow onions
2 rosemary sprigs
2 bay leaves
salt and pepper
64 ounces chicken broth
16 ounces frozen corn
5 cups yukon gold potatoes
12 ounces heavy cream
2 tablespoons butter

Steps:

  • 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
  • 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
  • 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
  • 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
  • 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
  • 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
  • 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
  • 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
  • 9. Taste prior to serving as you may want more salt and/or pepper.

Nutrition Facts : Calories 431.3, FatContent 23.1, SaturatedFatContent 12, CholesterolContent 103.9, SodiumContent 815.5, CarbohydrateContent 31.4, FiberContent 3.7, SugarContent 3.4, ProteinContent 25.6

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