Real Recipes From Real Home Cooks ®

texas chowder

(1 rating)
Recipe by
Regina Knott
Nacogdoches, TX

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!

(1 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For texas chowder

  • 1 1/2 lb
    chicken breasts, boneless and skinless cubed
  • 1 Tbsp
  • 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
    diced tomatoes with garlic and onion
  • 4 can
    chicken broth
  • 1 1/2 tsp
    chili powder
  • 1/4 tsp
    oregano, dried
  • 1/4 tsp
    cilantro, dried
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/4 tsp
  • 2
    medium russet potatoes peeled and cubed into 1 inch cubes
  • 1 1/2 c
    frozen corn
  • 1 c
  • 1 jar
    15 oz cheeze whiz
  • 1
    8 oz cream cheese softened
  • 1 Tbsp
    corn starch

How To Make texas chowder

  • 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.