Texas Chowder Recipe

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Texas Chowder

Regina Knott

By
@rknotthere

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!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1 1/2 lb
chicken breasts, boneless and skinless cubed
1 Tbsp
butter
1 Tbsp
olive oil
1/2 c
yellow onion, diced
3 clove
fresh garlic, chopped
1 stick
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 tsp
chili powder
1/4 tsp
oregano, dried
1/4 tsp
cilantro, dried
1/2 tsp
salt
1/2 tsp
black pepper
1/4 tsp
cumin
2
medium russet potatoes peeled and cubed into 1 inch cubes
1 1/2 c
frozen corn
1 c
milk
1 jar(s)
15 oz cheeze whiz
1
8 oz cream cheese softened
1 Tbsp
corn starch

Step-By-Step

1Over medium heat: Saute the onions, garlic, peppers, celery in the butter and olive oil for about 2 minutes.

2Add tomatoes,broth, and spices and bring to a simmer

3Add chicken and simmer for about 30-45 minutes or until chicken is done and spices marry with vegetables.

4Add potatoes and corn and cook for about 15 minutes longer or until potatoes are done.

5Add Milk and return to simmer

6Melt cream cheese in microwave and add to soup stirring constantly to keep from separating.

7Add Cheese Whiz and stir to melt.

8Return 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!

9Serve with a dollop of sour cream and your favorite corn chips.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern