SOUTHWEST CHICKEN CORN CHOWDER
"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.
Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN CORN CHOWDER
Mild green chiles, chili powder, and cilantro give a Southwest flavor to chicken corn chowder. Don't be discouraged by the list of ingredients. This chowder goes together in no time. The mild green chiles are not spicy at all, so don't hesitate if you can't handle spicy foods. If you do like it spicy, just add hot sauce to taste or spicier chiles.
Provided by bucsgirl24
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
- Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
- Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
- Serve in bread bowls with additional shredded cheese and cilantro for garnish.
- Yield: about 6 servings.
Nutrition Facts : Calories 717.7, Fat 39.5, SaturatedFat 20, Cholesterol 142.3, Sodium 2348.5, Carbohydrate 61.4, Fiber 6.1, Sugar 9.4, Protein 36.7
SOUTHWESTERN CHICKEN CORN CHOWDER
A wonderful soup recipe from "The Pressure Cooker Cookbook" by Toula Patsalis. Can be made without a pressure cooker but cooking time will be longer.
Provided by galcott
Categories Chowders
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a pressure cooker, saute bacon until crisp.
- Add oil, onion, garlic and chicken. Saute 3 minutes.
- Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.
- Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces.
- Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly.
- If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.
Nutrition Facts : Calories 500.9, Fat 33.9, SaturatedFat 12.2, Cholesterol 74, Sodium 1387.8, Carbohydrate 31.3, Fiber 4.2, Sugar 7.9, Protein 19.1
SOUTHWESTERN CORN CHOWDER
Steps:
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
CHICKEN AND BACON CORN CHOWDER
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 1 1/2 gallons
Number Of Ingredients 17
Steps:
- To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
- To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
- Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.
SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER
A hearty stick-to-your-ribs soup that your family will enjoy. I like to use the meat from a grocery store rotisserie chicken to save time. If your kids don't like chunks of tomato in their soup (like mine) use a hand/stick blender to puree the diced tomatoes before adding.
Provided by muddydog
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
- Add diced potatoes, chicken broth and taco seasoning.
- Bring to boil then reduce heat to simmer until potatoes are soft.
- Use a hand potato masher to mash the potatoes and thicken soup.
- Add diced tomatoes (may puree first if desired) and corn.
- Add evaporated milk, half and half, shredded cheese and beans.
- Cook another 2-3 min, stirring until cheese is melted.
- Serve topped with diced green onion.
SOUTHWESTERN CHICKEN AND CORN SOUP
A chicken and corn soup with a hint of cumin, chili powder, and jalapeno giving it a Southwestern flair. Add some half & half and you have a rich and satisfying meal!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h10m
Yield 7
Number Of Ingredients 22
Steps:
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
- Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
- Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
- Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
- Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 41.4 g, Cholesterol 119.2 mg, Fat 30.1 g, Fiber 4.4 g, Protein 35.9 g, SaturatedFat 15.3 g, Sodium 1186.5 mg, Sugar 5.1 g
SOUTHWESTERN CHOWDER
A Healthy Living chowder recipe? Yes, please! This one is made with salsa, beans and veggies-and it's ready to serve in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Mix broth, salsa, beans and corn in 3-quart saucepan. Bring to boil over medium-high heat.
- Add macaroni , zucchini and cumin; return to boil. Reduce heat to medium; simmer 6 minutes or until macaroni is tender.
- Spoon into 4 soup bowls; top each serving with 2 Tbsp. cheese. Garnish with chopped cilantro.
Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 21 g
SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SOUTHWESTERN SPICY CORN CHOWDER
Make and share this Southwestern Spicy Corn Chowder recipe from Food.com.
Provided by canspam324
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter with olive oil in pot.
- Add celery, bell pepper and onion.
- Cook for 5 minutes.
- Add hash browns, corn, and green chilis.
- Cook for another 5 minutes.
- Combine all dry ingrediants.
- Add to pot and stir for 1 minute constantly.
- Add chicken stock and bring to boil.
- Reduce to low and simmer for 5 minutes.
- Add cream and let simmer 2 more minutes stirring frequently.
- Ready to serve.
- Add bacan bits to chowder for a little added flavor and to take a little of the heat off.
SOUTHWESTERN CHEESY CORN CHOWDER
This is a spicy chowder full of vegetables and ground turkey. An easy meal to prepare, most of the time is consumed in chopping vegetables!!Be sure to try it with the sweet potatoes in the chowder...they will surprise you with how they add to the recipe. This was created for RSC #5.
Provided by Susie D
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
- In soup pot, melt 2 T butter and brown the ground turkey.
- Add garlic& sauté until done.
- Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
- Stir in 1 T butter& flour.
- Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
- Bring to boil-- Reduce heat to simmer.
- Cover & let cook until all vegetables are tender, (approx 25 minutes).
- Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
- Pour it SLOWLY back into soup pot, stirring frequently.
- Add both cheeses-- stir until cheese is melted and chowder is thickened.
- Taste & adjust salt/pepper if needed.
SOUTHWESTERN CORN CHOWDER
Delicous and quick to make. Better flavor than expected from a recipe made of convience foods. Clipped from the Grand Rapids (Michigan)Press.
Provided by DJM70
Categories Chowders
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a medium stockpot, melt the butter, and then sauté the chopped onion.
- Add the chicken broth and milk, then the potatoes.
- Bring to a boil, turn heat to low and simmer until potatoes are tender.
- Stir in the cheese, both corns, salsa and black beans.
- Heat over low heat until serving temperature.
- Stir occasionally so soup does not scorch.
- Top each bowl with the crushed con chips and chilies.
Nutrition Facts : Calories 489.8, Fat 19.6, SaturatedFat 11.8, Cholesterol 62.1, Sodium 1449.9, Carbohydrate 60.7, Fiber 8.9, Sugar 8.1, Protein 22.2
CHICKEN CORN CHOWDER
My family's take on chicken corn chowder. Use good quality thick bacon for the recipe, and go organic for as many ingredients as possible. Must use yukon gold or other smaller gold potatoes as they help thicken the soup. Use of other potatoes will not work. This is not a low fat/low calorie food, just a warning.
Provided by djunqx
Categories Chowders
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
- 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
- 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
- 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
- 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
- 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
- 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
- 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
- 9. Taste prior to serving as you may want more salt and/or pepper.
SOUTHWESTERN CORN CHOWDER
This is a recipe from Simply in Season and features fresh veggies that are available locally in the summer. You can add one or a combination of cooked black beans, lima beans and chopped, cooked chicken. If you have grilled corn available it'll add a lovely smoky flavour.
Provided by Dreamer in Ontario
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add olive oil to soup pot and saute chopped onion until soft.
- Add corn and broth and cook for 10 minutes.
- Remove 1 cup of solids plus 1/3 cup of liquid and place in blender or food processor.
- Blend until smooth and return puree to pot.
- Heat until almost boiling.
- Stir in red pepper and tomato.
- Heat for 1 minute.
- Immediately before serving, squeeze lime into soup and top with cilantro.
- Garnish each bowl with Tabasco sauce, lime wedges and a dollop of yogurt or sour cream, if using.
Nutrition Facts : Calories 177.5, Fat 6, SaturatedFat 1, Sodium 565, Carbohydrate 27.5, Fiber 4.2, Sugar 7.9, Protein 7.8
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