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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- 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
- 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
Reviews for Southwestern Corn Chowder
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Reviewed Oct. 15, 2014 Edited Feb. 18, 2015
"This soup was an instant hit with my family and is asked for often"
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!"