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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/

Reviews & Comments 5

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  • Good4U 3 years ago
    Wonderful post!
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  • NPMarie 3 years ago
    Perfect for the cold days ahead! Very nice post Laura,
    bookmarked to try soon!
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  • notyourmomma 3 years ago
    I second that! Looks yummy and a great recipe from a pantry raid!
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  • chuckieb 3 years ago
    Looks gorgeous Laura! I'd help you eat that up in no time flat! :)
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  • mommyluvs2cook 3 years ago
    Ingredients sound yummy! Love the addition of the asparagus ;)
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