Description
A creamy and flavorful chowder that combines chicken, corn, and southwestern spices for a delicious meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion, garlic, and bell pepper until softened.
- Add the shredded chicken, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier chowder, add diced jalapeños.
- This recipe can be made in advance and reheated.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Southwest Chicken Corn Chowder