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Recipe
Southwestern Chicken Corn Chowder Recipe
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Ingredients
1 tbsp olive oil .
1/2 large sweet onion, peeled & sliced into large dice .
1 (4 oz) can green chilies, drained .
1/2 tsp chili powder .
1 tbsp cilantro .
2 (8 oz) chicken breasts, cut into 1 inch pieces .
1 (16 oz) can creamed corn .
2 tsps fresh ground pepper .
10-15 drops hot sauce .
1/2 tsp oregano .
1/2 tsp poultry seasoning .
2 c cheddar cheese .
2 (16 oz) cans whole kernel corn .
2 tsps salt .
4 c chicken broth .
2 red potatoes, peeled & cut into 1-inch pieces .
1 c heavy cream
Directions
Step #1 In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent & fragrant.
Step #2 Add the chicken broth, salt, chili powder, potatoes, poultry seasoning, oregano, & freshly ground pepper to taste.
Step #3 Bring to a low boil & let simmer about ten mins, until potatoes are just barely tender.
Step #4 Add the corn & let simmer until corn is heated through.
Step #5 Remove about 1-1/2 c of the chowder & puree in a mixer or food processor/blender.
Step #6 Return puree to the chowder & add green chiles & chicken.
Step #7 Simmer about 5 mins to cook chicken.
Step #8 Add cream & shredded cheese.
Step #9 Stir until incorporated & cheese has melted.
Step #10 Gently stir in the hot sauce & cilantro.
Step #11 Serve in bread bowls with extra shredded cheese & cilantro for garnish.
Step #12 Yield: about 6 servings.
Enjoy the Southwestern Chicken Corn Chowder recipe
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Soup And Stew
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Chowders
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cheap
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mexican
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