Southwest Chicken Corn Chowder

Catherine Badowski

By
@cbadowski860

This is an easy soup to make. I tend to eye everything when I am cooking, so these amounts are appox.
Every time I make this, it doesn't last very long... it has become a favorite in my home.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

1 1/2 Tbsp
butter
1/2 large
white onion (medium chop)
1 large
celery stalk (medium chop)
5 c
chicken stock
2 medium
red potatoes (1 inch cubes)
1 1/2 tsp
poultry seasoning
1 1/2 tsp
chili powder
2 c
frozen corn
1 can(s)
green chiles, diced
2 c
mexican blend shredded cheese
1 lb
chicken tenders or breasts (cubed)
1
roasted red pepper (jarred is fine, diced)
salt and pepper (to taste)
1 c
half and half
fresh cilantro or parsley (your personal preference)
dash(es)
hot sauce

Step-By-Step

1saute chopped onion and celery with butter in large soup pot over medium heat until onions are translucent and celery is tender.

2add chicken stock, potatoes, poultry seasoning, chili powder, and salt and pepper (to taste). Bring to boil, about ten minutes or until potatoes are tender.

3lower heat and add corn, cook until corn is heated through.

4remove roughly 2 cups of soup mixture and puree in blender, add back to cooking pot.

5add raw chicken, green chiles, roasted red pepper, half and half, cheese and cilantro. cook until chicken is cooked.

6add hot sauce to taste and serve topped with mexican cheese.

About this Recipe

Course/Dish: Chicken, Chowders, Chicken Soups
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy
Hashtags: #corn, #chowder, #hearty