Southwestern Corn Chowder Recipe

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A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.

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Southwestern Corn Chowder Recipe

Prep: 20 min. Cook: 25 min.

Yield: 7 Servings

20 25 45

Ingredients

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

Directions

In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired. Yield: 7 servings (about 2 quarts).

Nutritional Analysis: 1 cup (calculated without cheese) equals 164 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 611 mg sodium, 16 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Southwestern Corn Chowder in Country Chicken Cookbook , p22

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Southwestern Corn Chowder

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Reviewed on Oct. 28, 2012 by GrizzlyMom

I have been making this soup for about 2 years now - as soon as the weather starts to cool, the kids start asking for it!

Reviewed on Nov. 15, 2010 by GrizzlyMom

This is a great and easy recipe. To make it faster after work, I grab a rotisserie chix from the store on the way home. And if I want to turn up the spice, I just up the heat of the salsa. Such great flavor and so easy!!