Tex Mex Chicken And Corn Chowder Recipes

MEXICAN CHICKEN CORN CHOWDER

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.

TEX-MEX CHICKEN AND CORN SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
• Ladle the soup into bowls. Top with the chips and scallions.

TEX-MEX CHICKEN & CORN CHOWDER

Steps:

• Heat oil in a large saucepan set over medium-high heat. Add chicken, potatoes, half the oregano, chili powder and cumin. Cook, stirring often, for 5 min. or until lightly browned.
• Add the broth and salsa. Bring to a boil; cover and simmer 15 min. Stir in corn and remaining oregano and simmer about 2 to 3 min. longer or until potatoes are tender.
• Remove from heat and cool 2 min. before stirring in 3/4 cup (175 mL) sour cream and all but 1 tbsp (15 mL) green onion. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.

TEX-MEX CHICKEN AND CORN CHOWDER

Steps:

• 1. Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
• 2. Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
• 3. Stir in cilantro and serve.

MEXICAN CHICKEN CORN CHOWDER

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.

MEXICAN CHICKEN CORN CHOWDER

Steps:

• In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
• Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
• Season with salt, pepper, tabasco sauce, and top with favorite toppings.

MARY'S TEX MEX CORN CHOWDER

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 CHEESY CHICKEN CHOWDER

Steps:

• In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
• In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
• Serve with corn chips.

TEX-MEX CORN CHOWDER

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.

TEX-MEX CHICKEN CHOWDER

Steps:

• Mix milk and soup in large saucepan until blended.
• Reserve 1/4 cup green onions for later use. Add remaining green onions and all remaining ingredients to mixture in saucepan; stir. Bring to boil. Simmer on medium-low heat 10 to 15 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
• Serve topped with the reserved green onions.