Prep 5 mins
Cook 20 mins
Mild green chiles, chili powder, and cilantro give a Southwest flavor to chicken corn chowder. Don't be discouraged by the list of ingredients. This chowder goes together in no time. The mild green chiles are not spicy at all, so don't hesitate if you can't handle spicy foods. If you do like it spicy, just add hot sauce to taste or spicier chiles.
- 1 tablespoon olive oil
- 1⁄2 large sweet onion, peeled and chopped into large dice
- 4 cups chicken broth
- 2 red potatoes, peeled and cut into 1-inch pieces
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon poultry seasoning
- 1⁄2 teaspoon chili powder
- 2 teaspoons salt
- 2 teaspoons fresh ground pepper
- 2 (16 ounce) cans whole kernel corn
- 1 (16 ounce) can creamed corn
- 1 (4 ounce) can green chilies, drained
- 2 (8 ounce) chicken breasts, cut into 1 inch pieces
- 1 cup heavy cream
- 2 cups cheddar cheese
- 10 -15 drops hot sauce
- 1 tablespoon cilantro
- In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
- Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
- Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
- Serve in bread bowls with additional shredded cheese and cilantro for garnish.
- Yield: about 6 servings.