Southwest Chicken Chowder
From justjakesmom 15 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-
love it love it love it!!! on the list to make soon!
sparow64
in Sweetwater loved it
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You are so good. This sounds fantastic. Will be trying this soon!
pleclare
in Framingham loved it
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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
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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