Southwestern Corn Chowder Recipe

5 3 4
Southwestern Corn Chowder Recipe
Southwestern Corn Chowder Recipe photo by Taste of Home
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Southwestern Corn Chowder Recipe

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5 3 4
Publisher Photo
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.
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

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).
Originally published as Southwestern Corn Chowder in Country Chicken Cookbook 1995, p22

Nutritional Facts

1 cup: 164 calories, 4g fat (1g saturated fat), 36mg cholesterol, 611mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 16g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Southwestern Corn Chowder in Country Chicken Cookbook 1995, p22

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MY REVIEW
npurlee User ID: 7516793 20091
Reviewed Oct. 15, 2014 Edited Feb. 18, 2015

"This soup was an instant hit with my family and is asked for often"

MY REVIEW
GrizzlyMom User ID: 5423789 13791
Reviewed Oct. 28, 2012

"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!"

MY REVIEW
GrizzlyMom User ID: 5423789 46656
Reviewed Nov. 15, 2010

"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!!"

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