Spicy Chicken Corn Chowder

RC :)


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


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20 Min
45 Min
Stove Top


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1 Tbsp
olive oil
1 large stalk(s)
celery, chopped
1 c
onion, chopped
2/3 c
red bell pepper, chopped
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
2 c
2 c
cooked chicken, chopped
3/4 c
velveeta shreds (or other shredded cheese)

How to Make Spicy Chicken Corn Chowder


  • 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.

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About Spicy Chicken Corn Chowder

Main Ingredient: Chicken
Regional Style: American

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