Chicken, Corn & Potato Chowder with Green Chiles & Cheddar Cheese
Chicken, Corn & Potato Chowder with Green Chiles & Cheddar Cheese might be just the main course you are searching for. This recipe serves 4 and costs $3.85 per serving. One serving contains 720 calories, 54g of protein, and 27g of fat. Plenty of people made this recipe, and 1625 would say it hit the spot. Head to the store and pick up garlic cloves, skim milk, low-salt chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Cookin Canuck. With a spoonacular score of 97%, this dish is tremendous. Try Corn Potato and Cheddar Cheese Chowder, Corn Chowder with Green Chiles, and Beef and Sweet Potato Stew with Corn and Green Chiles for similar recipes.
Servings: 4
Ingredients:
3 bacon slices
1/4 tsp cayenne pepper
1 cup frozen whole-kernel corn
1 can (14 oz.) creamed corn
1/2 cup all-purpose flour
2 garlic cloves, minced
1 can (4 oz.) diced green chiles
5 1/4 cups low-salt chicken broth
1 cup chopped onion
1 cup diced red bell pepper
2 cups diced, peeled russet potatoes
Salt & pepper
Chopped scallions (for garnish)
1 1/2 cups grated sharp Cheddar cheese, plus more for garnishing
2 cups skim milk
1 lb. skinless, boneless chicken breasts, cut into bite-sized pieces
Equipment:
sauce pan
paper towels
frying pan
whisk
bowl
ladle
Cooking instruction summary:
Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1 1/2 cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Step by step:
1. Cook bacon in a large saucepan over medium heat until crispy.
2. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes.
3. Add diced green chiles and cook for an additional minute.
4. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender.
5. Add frozen whole-kernel corn and creamed corn, and stir well.
6. Pour flour into a medium bowl. Gradually whisk in skim milk.
7. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1 1/2 cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.
Nutrition Information:
covered percent of daily need
