MEXICAN CHICKEN CORN CHOWDER RECIPE RECIPES

Name: Easy Chicken Corn Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings (1-1/2 quart).
Ingredients: 2 tablespoons butter; 1 small onion, finely chopped; 1 celery rib, finely chopped; 1 small sweet red pepper, finely chopped; 2 cans (14-3/4 ounces each) cream-style corn; 1-1/2 cups chopped cooked chicken; 1 can (12 ounces) reduced-fat evaporated milk; 1 teaspoon chicken bouillon granules; 1/2 teaspoon pepper; 8 bacon strips, cooked and crumbled

EASY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT

Easy Chicken Corn Chowder Recipe: How to Make It image

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

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

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.

SAUSAGE CORN CHOWDER RECIPE: HOW TO MAKE IT

Sausage Corn Chowder Recipe: How to Make It image

This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups cubed peeled potatoes (1/2-inch cubes)
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk

Steps:

In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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