Texas Chowder Recipes

TEXAS CORN CHOWDER

Texas Corn Chowder image

This is quick and easy to make. Its very good and my picky eating daughters even love it, especially on a cold evening. We have it with either corn chips or corn bread. I use the low fat/low sodium soup and 1% milk and is just as tasty. This was given to me by a co-workers wife after he brought some to work and shared one day. Just as good re-heated.

Provided by harleypapa

Categories Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 3/4 ounce) cans cream of celery soup
2 (10 3/4 ounce) cans milk (use the soup cans)
1 cup picante sauce or 1 cup salsa
2 cooked skinless chicken breasts
10 slices of thick sliced bacon
1 (16 ounce) package frozen corn
shredded cheddar cheese
chopped red onion

Steps:

Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
Add the bacon and chicken to the pot, mix in and heat through.
When serving take each serving and top with some of the cheese and chopped onion.

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

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

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

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.

TEXAS CORN CHOWDER WITH VENISON

Texas Corn Chowder with Venison image

Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread.

Provided by Lydia Blair

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
1 green bell pepper, chopped
⅔ cup chopped onion
3 cups whole milk
1 (10.75 ounce) can condensed cream of potato soup
1 tablespoon Worcestershire sauce
1 pound ground venison
1 (16 ounce) can cream-style corn
ground black pepper to taste
4 cups shredded Cheddar cheese

Steps:

Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 22.1 g, Cholesterol 128 mg, Fat 29.6 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 18.1 g, Sodium 866.6 mg, Sugar 7.7 g

TEXAS CHOWDER

Texas Chowder image

I love soups of all types and on a cold day I had a hankerin' for a good chowder but couldn't find a recipe that satisfied my craving so to speak, so I created this one. This is a spiced up version of a chicken, corn and potato chowder with a definite Tex-Mex influence. I used peppers that I had grown myself and frozen for use in soups. Enjoy!

Provided by Regina Knott @rknotthere

Categories Chicken

Number Of Ingredients 23

Ingredients

1 1/2 pound(s) chicken breasts, boneless and skinless cubed
1 tablespoon(s) butter
1 tablespoon(s) olive oil
1/2 cup(s) yellow onion, diced
3 clove(s) fresh garlic, chopped
1 stick(s) celery, diced
1 - red bell pepper, diced
1-2 - fresno peppers, or jalapenos diced or more for extra spice
4 - roasted anaheim peppers, seeded, peeled and diced or a small can of green chilis
1 can(s) diced tomatoes with garlic and onion
4 can(s) chicken broth
1 1/2 teaspoon(s) chili powder
1/4 teaspoon(s) oregano, dried
1/4 teaspoon(s) cilantro, dried
1/2 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1/4 teaspoon(s) cumin
2 - medium russet potatoes peeled and cubed into 1 inch cubes
1 1/2 cup(s) frozen corn
1 cup(s) milk
1 jar(s) 15 oz cheeze whiz
1 - 8 oz cream cheese softened
1 tablespoon(s) corn starch

Steps:

Over medium heat: Saute the onions, garlic, peppers, celery in the butter and olive oil for about 2 minutes.
Add tomatoes,broth, and spices and bring to a simmer
Add chicken and simmer for about 30-45 minutes or until chicken is done and spices marry with vegetables.
Add potatoes and corn and cook for about 15 minutes longer or until potatoes are done.
Add Milk and return to simmer
Melt cream cheese in microwave and add to soup stirring constantly to keep from separating.
Add Cheese Whiz and stir to melt.
Return to a simmer and take out a ladle of the broth and mix with corn starch and return to pan. Cook for about 5 more minutes and then enjoy!
Serve with a dollop of sour cream and your favorite corn chips.

TEXAS COUNTRY CLUB CORN CHOWDER

Texas Country Club Corn Chowder image

The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago.

Provided by appleydapply

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 small onion, diced
1 large celery rib, diced
1 large carrot, chopped
3/4 lb bacon, chopped
1 anaheim chilies or 1 red bell pepper
1 -2 fresh jalapeno pepper, diced
1 (10 ounce) box frozen corn
1/2 cup flour
2 large russet potatoes
2 (14 1/2 ounce) cans chicken broth (or equivalent chicken stock)
1 quart half-and-half
salt
pepper

Steps:

Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
Salt and pepper to taste.

Nutrition Facts : Calories 679.6, Fat 45.6, SaturatedFat 20.4, Cholesterol 98.3, Sodium 1026.2, Carbohydrate 50, Fiber 4.9, Sugar 3.1, Protein 19.7

TEX-MEX CHEESY CHICKEN CHOWDER

Tex-Mex Cheesy Chicken Chowder image

This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.

Provided by Hey Jude

Categories Chowders

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon oil
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
2 (14 1/2 ounce) cans chicken broth
1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
1 (2 2/3 ounce) package country gravy mix
2 cups milk
1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
1 (16 ounce) jar chunky salsa
1 (4 1/2 ounce) can diced green chilies
corn chips

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.

THE DOVE'S NEST TEXAS CHOWDER

The Dove's Nest Texas Chowder image

Another Dove's Nest favorite, from their cookbook. The cookbook says, "During the winter months, this is one of our most popular soups - a chowder hearty enough to be served as a one-course meal." I'm just guessing at prep and cooking time - the cookbook didn't note it, and I've never made the soup myself, just eaten it at the restaurant. It is absolutely delicious, and one of my favorite things that they serve.

Provided by bunkie68

Categories Chowders

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 cup butter
1 (10 ounce) can cream of potato soup
2 1/2 cups milk
1 tablespoon Worcestershire sauce
1 tablespoon chicken base
1 lb bulk sausage, browned
2 (17 ounce) cans cream-style corn
1 teaspoon crushed red pepper flakes
2 cups shredded cheddar cheese
1/4 cup chopped cilantro

Steps:

Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
Simmer until the cheese is melted, stirring frequently.
Ladle into soup bowls.

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