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Southwestern Corn Chowder Recipe

Southwestern Corn Chowder Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 25 min. YIELD:7 servings

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. Yield: 7 servings (about 2 quarts).

Nutritional Facts

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.