Southwest Chicken Chowder
From otterpond 13 years ago
- 4 hours to make
- Serves 16
Smokey goodness of chipotle pepper imbues this creamy chicken chowder. This recipe was helping me clear the pantry of the Costco impulse buy of large cans of Swansons chicken, asparagus and Green Giant Niblet corn. Read more Quick and most certainly filling. I use guar gum instead of 1/4cup of flour to thicken the cream stock as I am on a low carb diet but the flour is more common. See less
Ingredients
- 3 fried slices Low Sodium Bacon* shopping list
- 1 russet potatoes shopping list
- 1 cup onions shopping list
- 1 jalapeno pepper shopping list
- 1 medium stalks celery shopping list
- 1 1/2 tomatoes shopping list
- 1/2 peppers w Chipotle Pepper In adobo sauce shopping list
- 1 cup red bell pepper shopping list
- 2 tbsp parsley shopping list
- 1 tsp ground cumin shopping list
- 3 cloves fresh garlic shopping list
- 1 cup Cut asparagus spears (Canned - Low Sodium) shopping list
- 1 tsp guar gum shopping list
- 2/3 cup Niblets sweet corn shopping list
- 8 oz monterey jack cheese With jalapeno peppers shopping list
- 3 cups Premium Chunk chicken shopping list
- 4 cups chicken stock shopping list
- 2 cups heavy cream shopping list
How to make it
- Dice the potato, onion and red bell pepper, mince the jalapeno and garlic and let sweat.
- Chop the bacon and fry up then add the potato onion, bell pepper, jalapeno and garlic to soften and saute.
- Dice the tomato and toss with the parsely, chopped asparagus, can of corn, ground cumin and choptle pepper.
- Shred the monterey jack.
- In a large stock pot Heat the chicken stock and whisk in the cream and guar to thicken slightly. Add all remaining ingredients and stir well.
- I fixed up all the components then combined in a crock pot and let simmer on high for four hours. If you do this stove top I recommend simmering for at least an hour stirring frequently.
- Nutrition Info: http://www.livestrong.com/recipes/southwest-chicken-chowder/
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