MEXICAN CHICKEN CORN CHOWDER
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
Time 30m
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, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
MEXICAN STREET CORN CHOWDER
Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.
Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
MARY'S TEX MEX CORN CHOWDER
Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :)
Provided by Schnecke
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Chop peppers.
- Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
- Mix vegetable stock powder & water in a mixing cup.
- Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
- Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
- Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
- Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
- Serve with a savory/salty bread to balance the sweetness & heat of the soup.
TEX-MEX CORN CHOWDER
Condensed cream of chicken soup mixed with milk serves as the base for this easy chowder thickened with corn, crumbled bacon and four cheeses.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Bring soup, milk, corn, chili powder and half the bacon in saucepan, stirring occasionally.
- Simmer on medium-low heat 5 min., stirring occasionally.
- Serve topped with cheese and remaining bacon.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 830 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 6 g, Protein 13 g
TEX-MEX CORN CHOWDER
Steps:
- Combine kernel corn, sweet corn, diced tomatoes, beans, chicken broth and chopped chili peppers with 1/2 cup water in medium saucepan.
- Bring to boil; reduce heat. Simmer, covered, 5 minutes.
- Ladle into bowls. Sprinkle each serving with shredded cheddar cheese or more chopped fresh chili peppers, and garnish with fresh cilantro, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TEX MEX CORN CHOWDER
Make and share this Tex Mex Corn Chowder recipe from Food.com.
Provided by Chalko
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Throw this all together in a pot and heat through. Serve with cheese on top.
Nutrition Facts : Calories 329.2, Fat 5.8, SaturatedFat 1.4, Cholesterol 23.2, Sodium 1125.8, Carbohydrate 57.1, Fiber 8.4, Sugar 8.4, Protein 18.9
MARY'S CORN CHOWDER
Rich, warm, spicy soup - there is nothing more satisfying on a cold day! The secret to this delicious chowder is the smoked chicken & habenero sausage. Chef Aidell and Chef Emeril make a good one. I have found Aidell's sausage at Costco, or you can order it online at www.aidell.com, and Emeril's version I have found in the supermarkets.
Provided by Merry Cook
Categories Gumbo
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Slice sausages lengthwise then cut crosswise into bite-size pieces (I remove the casings on mine but you don't have to do that).
- In a tall stockpot, on high heat, lightly brown sausage in 2 table spoons of olive oil for about 3 minutes to extract the flavors.
- Add onion, celery, red bell pepper, carrots and a pinch of salt to the sausage and cook on med/high heat, stirring frequently, until the onions are transparent (do not let the onions get brown). Add in the bay leaf, basil, and black pepper at this point so that the spices have time to mingle.
- Add in the chicken stock, frozen corn, and creamed corn. Once soup comes back to a boil, turn the heat down to low, cover the pot and cook for 10 minutes - stir occasionally.
- Add in milk (or cream) and simmer on low heat for another 5 minutes.
- Check to make sure the carrots are cooked, if the carrots are cooked then turn off the heat and let rest for 10 minutes then serve and enjoy!
- Other veggies can be added if you have leftovers such as potato, green beans, etc work great in this soup. Also, if a thicker consistency is desired, make a roux and add to soup at the last step when the milk goes inches If you like more heat, add a few splashes of habenero pepper sauce at the end.
- This soup is great the next day, if it lasts that long :).
Nutrition Facts : Calories 443.8, Fat 13.1, SaturatedFat 3.2, Cholesterol 8.5, Sodium 1863.1, Carbohydrate 73.8, Fiber 7.6, Sugar 11.7, Protein 17.5
TEX-MEX CORN CHOWDER
Make and share this Tex-Mex Corn Chowder recipe from Food.com.
Provided by Diana Adcock
Categories Chowders
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot saute the onions in oil until almost translucent.
- Add the broth and remaining vegetables except corn.
- Simmer for 45 minutes.
- Add the corn and simmer for 10 minutes more.
- Add the cream and milk.
- Turn heat up to medium but do not boil-you want a hearty simmer.
- Remove from heat and pour into a soup tureen.
- Offer pepper, cilantro and cheese at the table.
Nutrition Facts : Calories 587.6, Fat 18.6, SaturatedFat 9.3, Cholesterol 46.4, Sodium 268.4, Carbohydrate 96.9, Fiber 9.8, Sugar 7.2, Protein 15.6
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