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.
EASY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
When I haven’t planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon—it’s still tasty. —Barbara Banski, Fenton, Michigan
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts : Calories 474 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1252mg sodium, CarbohydrateContent 51g carbohydrate (18g sugars, FiberContent 3g fiber), ProteinContent 31g protein.
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Reviews 5.0
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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Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving
- 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.
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Reviews 4.7
Total Time 40 minutes
Category main-dish
Calories 570 per serving
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 368 calories per serving
- 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.
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From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Calories 474 calories per serving
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
CHICKEN CORN CHOWDER RECIPE - FOOD.COM
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Reviews 5.0
Total Time 2 hours 10 minutes
Calories 431.3 per serving
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Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving
- 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.
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Reviews 4.7
Total Time 40 minutes
Category main-dish
Calories 570 per serving
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
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Reviews 4.6
Total Time 1 hours 1 minutes
Category main-dish
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
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From goodfood.com.au
Total Time 1 hours 30 minutes
Category Lunch
1. Preheat your oven to 180C fan-forced (200C conventional).
2. Leaving the skins on, place the whole potatoes on a tray and bake until tender, about 1 hour.
3. Blitz the corn kernels with the milk in a blender until smooth.
4. In a large, heavy-based saucepan over a medium heat, brown the speck (the fat will render out) until caramelised (about 10 minutes).
5. Add the butter, onion, leek, celery, garlic and thyme to the pan. Season with salt and pepper and cook until softened, about 10 minutes.
6. Meanwhile, split the potatoes and crumble their flesh into the corn mix. Discard the skins.
7. Add the paprika and flour to the pan, stirring constantly for 2 minutes, then the corn and potato mix, then the stock. Bring to a simmer and cook for 10 minutes, stirring constantly.
8. Turn the heat to low and add the chicken, if using. Season with salt and pepper and cook for a minute or so to warm the chicken.
9. Top with sour cream, jalapenos and coriander and serve with crusty bread on the side.
EASY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
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Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Calories 474 calories per serving
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
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From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving
- 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.
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Reviews 4.6
Total Time 1 hours 1 minutes
Category main-dish
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