Southwestern Chicken Corn Chowder
By TasteAndSee
Southwestern Corn Chowder - sweet & hearty flavorful meal in one big bright sunny pot! With Chicken, Potatoes, Corn, Chorizo, Squash, Onion, & Jalapeño.
Rate this recipe
4.4/5
(5 Votes)
1 Picture
Ingredients
- For The Chowder:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 Jalapeño peppers, ribs & seeds removed, finely chopped. (Use 2 peppers for the chowder and hold back 1 for garnish)
- 4 cloves of garlic, minced
- 11/2 teaspoons cumin
- 11/2 teaspoons chipotle chili pepper (this adds a slightly hot and smoky flavor)
- 11/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons flour
- 21/2 cups unsweetened almond milk
- 2 cups chicken stock
- 2 small yellow summer squash, chopped
- 3 large Yukon gold potatoes, skins removed and chopped into 1 inch cubes
- 6 fresh ears of sweet corn, cut off the cob (uncooked) (should yield 4 cups )
- 15 ounces roasted chicken, shredded into large chunks (I used a store bought rotisserie)
- 4 ounces shredded Monterey Jack cheese
- For The Garnish:
- 4 ounces dry cured chorizo, finely chopped
- 4 ounces shredded extra-sharp cheddar cheese
- 1/3 cup chopped cilantro
- 1/2 cup sliced green onions
Details
Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from tasteandsee.com
Preparation
Step 1
For step by step directions please visit: http://tasteandsee.com/spicy-chicken-pasta-peas-recipe/
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