Southwest Chicken Chowder |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I spent all day yesterday simmering my homemade chicken stock and wanted to do something other than just chicken soup. This is what I came up with. It made a huge batch, but you can reduce the amount of stock/broth to make less. Read more . Of course you can use canned chicken broth/stock also! Adjust spice for your taste - we like it spicy! Although this was an all day affair for me I adjusted prep time for just making the chowder itself. Ingredients:
6 cups chicken stock/broth (it might've been more, i didn't measure) |
leftover cooked chopped chicken or 2 boneless skinless chicken breasts chopped into bite size pieces (before cooking) |
i cooked my stock with 1/2 onion, 3 carrots, 3 celery stalks, fresh sage, fresh rosemary, black peppercorns, parsley, before straining, so i didn't add any veggies to the chowder, you might want to add some finely chopped onion if using canned broth (or not) |
1 1/2 cups (approx.) cubed peeled red potatoes (my back was killing me, so i used frozen cubed potatoes cuz i didn't feel like peeling potatoes) |
1 cup frozen corn kernels (or fresh if so inclined, i wasn't) |
1 can hot fire roasted chiles (or use mild) |
chipotle chile powder (i just shook in to taste) |
ancho chile powder (ditto) |
cumin (about 1 tsp.) |
1 tsp. mexican oregano (ditto) |
8 oz. cream cheese (i use philly light) |
big handful of shredded cheddar cheese ( i used mexican blend) |
salt to taste |
corn starch and water if you want it thicker |
Directions:
1. Get your stock/broth to boiling, turn down to rolling simmer
2. If adding onion, saute in small pan w/butter or evoo prior to adding to broth
3. Add your chopped raw chicken to the broth (if using leftover cooked chicken, then add after potatoes are cooked)
4. Add potatoes, (cooking in the stock helps thicken it up too)depending on whether you use raw or the frozen adjust cooking time
5. Add corn
6. Simmer until chicken and potatoes are cooked approx. 15 mins. (it doesn't hurt to let it simmer longer until your ready to eat)
7. Add canned chiles, oregano, chile powders to taste
8. When ready to eat, turn down to low and incorporate cream cheese until dissolved completely
9. Add cheddar and stir in till melted
10. If the chowder isn't as thick as you like you can add the corn starch mixed with a little water to thicken it up, or instant mashed potatoes work well to thicken if you like 'em.
11. Serve with extra shredded cheddar on top (of course!)
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