Taste of Home
Southwestern Corn Chowder
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 7 servings (about 2 quarts).
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.
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
-
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.
Nutrition Facts
1 cup: 164 calories, 4g fat (1g saturated fat), 36mg cholesterol, 611mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 16g protein.
© 2024 RDA Enthusiast Brands, LLC