Real Recipes From Real Home Cooks ®

southwest chicken corn chowder

★★★★★ 1
a recipe by
Catherine Badowski
East Granby, CT

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.

★★★★★ 1
serves 6
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For southwest chicken corn chowder

  • 1 1/2 Tbsp
  • 1/2 lg
    white onion (medium chop)
  • 1 lg
    celery stalk (medium chop)
  • 5 c
    chicken stock
  • 2 md
    red potatoes (1 inch cubes)
  • 1 1/2 tsp
    poultry seasoning
  • 1 1/2 tsp
    chili powder
  • 2 c
    frozen corn
  • 1 can
    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
    hot sauce

How To Make southwest chicken corn chowder

  • 1
    saute chopped onion and celery with butter in large soup pot over medium heat until onions are translucent and celery is tender.
  • 2
    add chicken stock, potatoes, poultry seasoning, chili powder, and salt and pepper (to taste). Bring to boil, about ten minutes or until potatoes are tender.
  • 3
    lower heat and add corn, cook until corn is heated through.
  • 4
    remove roughly 2 cups of soup mixture and puree in blender, add back to cooking pot.
  • 5
    add raw chicken, green chiles, roasted red pepper, half and half, cheese and cilantro. cook until chicken is cooked.
  • 6
    add hot sauce to taste and serve topped with mexican cheese.