Kittencals Spicy Mexican Chicken Corn Chowder Recipes

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
• In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

Steps:

• In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
• Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Steps:

• Heat butter and oil in a Dutch oven over medium.
• Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
• Add in broth; bring to a boil over medium-high heat.
• Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
• Season with salt, pepper and Tabasco to taste.
• Ladle into bowls then sprinkle with more shredded cheese.

Steps:

• Cook bacon in a soup pot until crisp.
• Remove bacon from pot.
• Crumble bacon; set aside.
• Add chicken, onion, bell pepper and garlic to bacon fat in pan.
• Saute 5 minutes.
• Stir in chicken broth, potatoes and Goya ham seasoning.
• Bring to a boil.
• Cover pot, reduce heat and simmer 20 minutes, or until potatoes are tender.
• Add corn; stir well.
• Place flour in a bowl.
• Gradually whisk milk into flour.
• Stir milk and flour mixture into soup pot.
• Cook over medium heat 15 minutes, or until thick, stirring frequently.
• Stir in cheese, bacon, salt and pepper.

Steps:

• Cut chicken into bite-sized pieces.
• In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water.
• Add to pan along with the cumin; bring to a boil.
• Reduce heat; cover and simmer for 5 minutes.
• Add cream, cheese, corn, chilies, and Tabasco.
• Cook and stir over low heat until the cheese is melted.
• Stir in tomato.
• Serve immediately; garnish with cilantro if desired.

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.

Steps:

• In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water.
• Add to pan along with cumin; bring to a boil.
• Reduce heat; cover and simmer for 5 minutes.
• Add the cream, cheese, corn, chilies and hot pepper sauce.
• Cook and stir over low heat until the cheese is melted.
• Stir in tomato.
• Serve immediately; sprinkle with cilantro if desired.
• Yield: 6-8 servings (2 quarts).