Southwestern Chicken Corn Chowder
Ready In: 25 mins
Serves: 6
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off