Wild West Chicken Chowder Recipes

SOUTHWEST CHICKEN CORN CHOWDER

Southwest Chicken Corn Chowder image

"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

Ingredients

1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies, drained
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 tablespoons shredded reduced-fat cheddar cheese
4-1/2 teaspoons chopped cilantro

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

WILD WEST CHICKEN CHOWDER

Wild West Chicken Chowder image

This tasty dinner chowder has it all- chicken, corn and Old El Paso® Green Chiles blended in an easy meal.

Provided by Pillsbury Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons oil
1 cup chopped onions
1 cup chopped red bell pepper
2 boneless skinless chicken breast halves, cut into bite-sized pieces
1 cup Progresso™ chicken broth (from 32 oz carton)
1 cup milk
1 can (16 oz) sweet potatoes in syrup, drained, rinsed and coarsely chopped
1 pkg (9 oz) frozen corn
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix

Steps:

Heat oil in large saucepan over medium-high heat until hot. Add onions and bell pepper; cook and stir 1 to 2 minutes or until crisp-tender. Add chicken; cook and stir 2 minutes.
Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until chowder is thoroughly heated and chicken is no longer pink, stirring occasionally.

Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 55 mg, Fat 2, Fiber 5 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 760 mg, Sugar 15 g, TransFat 0 g

INSTANT POT® CHICKEN AND WILD RICE CHOWDER

Instant Pot® Chicken and Wild Rice Chowder image

When I was a little girl, my mamaw made a chicken casserole which was simple for the time, but comforting. I've converted it into a chowder, and for ease of preparation this uses rotisserie chicken breasts.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Chowders

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons butter
½ cup sliced mushrooms
1 shallot, finely chopped
1 clove garlic, minced
1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet
1 ¾ cups water
3 cups cubed, cooked chicken
1 (10.5 ounce) can condensed cream of chicken soup
1 cup fat-free half-and-half
1 cup low-sodium chicken broth
2 tablespoons chopped pimento peppers
1 cup freshly grated Cheddar cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 32.1 g, Cholesterol 96.3 mg, Fat 24.6 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 11.3 g, Sodium 1039.8 mg, Sugar 3.9 g

CHICKEN WILD RICE CHOWDER

Chicken Wild Rice Chowder image

Make and share this Chicken Wild Rice Chowder recipe from Food.com.

Provided by 55tbird

Categories Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 (14 1/2 ounce) cans chicken broth
2 2/3 cups cubed cooked chicken breasts
1 (8 7/8 ounce) package ready to serve long grain and wild rice blend
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

In a large saucepan, saute the carrots, onion and celery in butter til tender.
Stir in flour til blended; gradually add broth.
Bring to a boil; cook and stir for 2 minutes or til thickened.
Stir in chicken, rice, cream and pepper; heat through.

Nutrition Facts : Calories 346.1, Fat 16.2, SaturatedFat 7.2, Cholesterol 99.3, Sodium 860, Carbohydrate 14.3, Fiber 2.4, Sugar 4.7, Protein 34.2

CHICKEN WILD RICE CHOWDER

Chicken Wild Rice Chowder image

This is comfort food at it's finest, and perfect for that cold weather hump-day to help get you through the rest of the week.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breasts
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through.

Nutrition Facts : Calories 371 calories, Fat 12g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

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