Spicy Chicken Corn Chowder

RC :)

By
@rcrc

Use light ingredients, i.e., skim milk and reduced fat cheese, for a lower fat version without forsaking taste.

Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

1 Tbsp
olive oil
1 large stalk(s)
celery, chopped
1 c
onion, chopped
2/3 c
red bell pepper, chopped
2
jalapenos, seeds removed and chopped
2 clove
minced garlic
2-14.5 oz. can(s)
chicken broth, lower sodium (3 2/3 cups)
1 1/2 c
frozen corn
1/4 tsp
black pepper
1/8 tsp
cayenne pepper
4 Tbsp
flour
2 c
milk
2 c
cooked chicken, chopped
3/4 c
velveeta shreds (or other shredded cheese)

Step-By-Step

1Saute onions, celery, garlic, and peppers in olive oil until vegetables start to get soft.
2Add chicken broth and simmer for 10 - 15 minutes. Add corn and simmer for about 5 additional minutes.
3At the same time, whisk the flour into the milk until smooth. Slowly stir into the soup. Add black pepper.
4Simmer soup for 15 - 20 minutes until thickened, stirring frequently.
5Stir in the chicken, cheese and cayenne pepper. Heat through until cheese is melted.
6Note: To remove the spiciness, omit the red and jalapeno peppers and replace with 2/3 cups shredded carrots. Also omit the cayenne pepper at the end.

About this Recipe

Main Ingredient: Chicken
Regional Style: American