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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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

Directions Step-By-Step

1
Over medium heat: Saute the onions, garlic, peppers, celery in the butter and olive oil for about 2 minutes.
2
Add tomatoes,broth, and spices and bring to a simmer
3
Add chicken and simmer for about 30-45 minutes or until chicken is done and spices marry with vegetables.
4
Add potatoes and corn and cook for about 15 minutes longer or until potatoes are done.
5
Add Milk and return to simmer
6
Melt cream cheese in microwave and add to soup stirring constantly to keep from separating.
7
Add Cheese Whiz and stir to melt.
8
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!
9
Serve with a dollop of sour cream and your favorite corn chips.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern