CHICKEN CORN RECIPE RECIPES

Name: Mexican Chicken Corn Chowder
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 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

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

Ingredients

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.

AMISH CHICKEN CORN SOUP RECIPE: HOW TO MAKE IT - TASTE …

Amish Chicken Corn Soup Recipe: How to Make It - Taste … image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Steps:

Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 697mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat

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