Southwest Style Potato Corn Chowder Recipes

SOUTHWEST POTATO CORN CHOWDER

Southwest Potato Corn Chowder image

Yogurt and reduced-fat cheese put a healthier spin on creamy chowder.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 15

Ingredients

6 unpeeled medium red potatoes (1 1/2 lb), cut into 1/2-inch cubes
3 cups Progresso™ chicken broth (from 32-oz carton)
1 1/4 teaspoons sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups frozen corn
1/3 cup chopped roasted red bell pepper (from a jar), well drained
1/3 cup Gold Medal™ all-purpose flour
1 cup milk
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 container (6 oz) Greek Fat Free plain yogurt
3 tablespoons chopped fresh cilantro
4 medium green onions, finely chopped (1/4 cup)
4 slices bacon, crisply cooked and crumbled

Steps:

In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g

SOUTHWESTERN CORN CHOWDER

Southwestern Corn Chowder image

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

Ingredients

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

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.

SOUTHWEST-STYLE POTATO CORN CHOWDER

Southwest-Style Potato Corn Chowder image

Make and share this Southwest-Style Potato Corn Chowder recipe from Food.com.

Provided by TheGrumpyChef

Categories Chowders

Time 35m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
3 1/2 cups fat-free chicken broth, divided
3 1/2 cups red potatoes, peeled and cubed (1/2 inch)
1 large bay leaf
3/4 teaspoon dried thyme leaves
1/4 teaspoon dry mustard
2 1/2 cups 1% low-fat milk
2 1/2 cups frozen whole kernel corn
6 ounces Canadian bacon, julienned
salt, to taste
white pepper, to taste

Steps:

Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
Discard bay leaf.
Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
Stir in Canandian bacon and simmer, covered, 5 minute.
Season to taste with salt and white pepper.

Nutrition Facts : Calories 290.4, Fat 6.5, SaturatedFat 2, Cholesterol 24.5, Sodium 924.4, Carbohydrate 43.9, Fiber 4.2, Sugar 8.8, Protein 17

SOUTHWEST STYLE CREAMY CORN CHOWDER

Southwest Style Creamy Corn Chowder image

Yummy! You will want to try this recipe any time of the year. My husband loves it. Its flavor is mouth watering good. I made this with fresh corn off the cob. Use large sour dough rolls to make a bowl for this.

Provided by KITTYNYUMA

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 3h40m

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup white sugar
4 cups fresh corn kernels
1 (8 ounce) package cream cheese
½ cup shredded Mexican cheese blend
½ cup 2% low-fat milk
1 cup chicken broth
2 stalks celery, thinly sliced
1 tablespoon minced garlic
2 slices bacon, cut into 1 inch pieces
2 tablespoons ground black pepper

Steps:

Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 24.3 g, Cholesterol 44.9 mg, Fat 16.9 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 9.4 g, Sodium 232.5 mg, Sugar 9.7 g

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