Recipe

Southwest Chicken Chowder Recipe

Add Step-by-Step Photos	Justjakesmom / All my dishes 3 months ago 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. Of course you can ... More Prep:20m Cook:20m Servings:8	Justjakesmo
	creamy good

Does this look good? Yeah! / Nope

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Ingredients

6 cups chicken stock/broth (it might've been more, I didn't measure)

Leftover cooked chopped chicken or 2 boneless skinless chicken breasts chopped into bite size pieces (before cooking)

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)

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)

1 cup frozen corn kernels (or fresh if so inclined, I wasn't)

1 can hot fire roasted chiles (or use mild)

Chipotle chile powder (I just shook in to taste)

Ancho chile powder (ditto)

1 tsp. Mexican oregano (ditto)

8 oz. cream cheese (I use Philly light)

Big handful of shredded cheddar cheese ( I used Mexican blend)

Salt to taste

Corn starch and water if you want it thicker

Directions

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, 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!)

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Comments

valinkenmore 3 months ago said:
Yummy - I would have driven to your house!

knoxcop 3 months ago said:
My mouth is watering just reading this. I can only imagine how wonderful it is in 3D!
--Kn0x--

foodinnewengland 3 months ago said:
OH i posted chowder today also.... yours sounds fantastic!! Nice and spicy!!
I'd give u 10 forks if i could.....

wynnebaer 3 months ago said:
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!!

m2googee 3 months ago said:
Thanks for a great post! You have my 5!

minitindel 3 months ago said:
Well well well!!! if it isnt the lost donna lol

how the heck are u????
miss talking to you !!!
hey by the way you know i love soups just no fishy stuff lol.........but this one is great donna

tink aka mini

pleclare 3 months ago said:
You are so good. This sounds fantastic. Will be trying this soon!

krumkake 3 months ago said:
Oh that sounds so yummy, and it's definitely getting to be soup weather around here - this is one I will try soon. Thanks!

sparow64 2 months, 4 weeks ago said:
Love it love it love it!!! on the list to make soon!

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