Southwest Chicken Chowder
From justjakesmom 14 years ago
- 20 minutes to make
- Serves 8
I spent all day yesterday simmering my homemade chicken stock and wanted to do something other than just chicken soup. This is what I came up with. It made a huge batch, but you can reduce the amount of stock/broth to make less. Read more Of course you can use canned chicken broth/stock also! Adjust spice for your taste - we like it spicy! Although this was an all day affair for me I adjusted prep time for just making the chowder itself. See less
Ingredients
- 6 cups chicken stock/broth (it might've been more, I didn't measure) shopping list
- Leftover cooked chopped chicken or 2 boneless skinless chicken breasts chopped into bite size pieces (before cooking) shopping list
- I cooked my stock with 1/2 onion, 3 carrots, 3 celery stalks, fresh sage, fresh rosemary, black peppercorns, parsley, before straining, so I didn't add any veggies to the chowder, you might want to add some finely chopped onion if using canned broth (or not) shopping list
- 1 1/2 cups (approx.) cubed peeled red potatoes (my back was killing me, so I used frozen cubed potatoes cuz I didn't feel like peeling potatoes) shopping list
- 1 cup frozen corn kernels (or fresh if so inclined, I wasn't) shopping list
- 1 can hot fire roasted chiles (or use mild) shopping list
- Chipotle chile powder (I just shook in to taste) shopping list
- Ancho chile powder (ditto) shopping list
- cumin (about 1 tsp.) shopping list
- 1 tsp. Mexican oregano (ditto) shopping list
- 8 oz. cream cheese (I use Philly light) shopping list
- Big handful of shredded cheddar cheese ( I used Mexican blend) shopping list
- salt to taste shopping list
- corn starch and water if you want it thicker shopping list
How to make it
- Get your stock/broth to boiling, turn down to rolling simmer
- If adding onion, saute in small pan w/butter or evoo prior to adding to broth
- Add your chopped raw chicken to the broth (if using leftover cooked chicken, then add after potatoes are cooked)
- Add potatoes, (cooking in the stock helps thicken it up too)depending on whether you use raw or the frozen adjust cooking time
- Add corn
- Simmer until chicken and potatoes are cooked approx. 15 mins. (it doesn't hurt to let it simmer longer until your ready to eat)
- Add canned chiles, oregano, chile powders to taste
- When ready to eat, turn down to low and incorporate cream cheese until dissolved completely
- Add cheddar and stir in till melted
- If the chowder isn't as thick as you like you can add the corn starch mixed with a little water to thicken it up, or instant mashed potatoes work well to thicken if you like 'em.
- Serve with extra shredded cheddar on top (of course!)
People Who Like This Dish 12
- Janiejs Nowhere, Us
- notyourmomma South St. Petersburg, FL
- Good4U Perth, Canada
- essentialingredients Kansas City, Missouri
- sparow64 Sweetwater, TN
- refugeesrecipelisting Global, CA
- pleclare Framingham, MA
- tuilelaith Columbia, MO
- foodinnewengland Claremont, NH
- valinkenmore Malott, WA
- Plus 2 othersFrom around the world!
The Rating
Reviewed by 10 people-
Yummy - I would have driven to your house!
valinkenmore
in Malott loved it
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OH i posted chowder today also.... yours sounds fantastic!! Nice and spicy!!
I'd give u 10 forks if i could.....
foodinnewengland
in Claremont loved it
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OMG!! This was something you came up with on the fly?..You are freaking awesome!!!...I love big handfuls of mexican cheese in my soup...Did that myself tonight....Got my 5, for sure!!
wynnebaer
in Dunnellon loved it
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