KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER
Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
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.
SPICY MEXICAN CORN CHOWDER
Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 15
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.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg
MEXICAN CHICKEN CORN CHOWDER
Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!
Provided by miss gracie
Categories Chowders
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 501.8, Fat 30, SaturatedFat 17.4, Cholesterol 151.4, Sodium 957, Carbohydrate 21.8, Fiber 1.7, Sugar 5.1, Protein 38.1
MEXICAN CHICKEN-CORN CHOWDER
Make and share this Mexican Chicken-Corn Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 50m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
- Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
- Stir in 2 tablespoons cilantro.
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.
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