Spicy Creamed Corn Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINA'S SPICY CORN CHOWDER



Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
  • Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

CREAMY SPICY CORN CHOWDER WITH CHICKEN



Creamy Spicy Corn Chowder with Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

2 slices bacon, sliced in 1-inch strips
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1 russet potato, diced
1 small red pepper, diced
3 cups frozen corn kernels, thawed
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 cups milk
3 cups chicken broth
2 cups shredded rotisserie cooked chicken
Fresh cilantro leaves, for garnish
1 lime, cut into wedges

Steps:

  • In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
  • In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
  • Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

SPICY CORN CHOWDER



Spicy Corn Chowder image

This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.

Provided by jgmurphy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 20

1 (16 ounce) package Frozen white shoepeg corn
2 ears fresh corn, kernels cut from cob
1 cup dry white wine (such as Pinot Grigio)
2 cups water
1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, minced
1 yellow bell pepper, diced
1 red bell pepper, diced
½ small jalapeno pepper, seeded and minced
1 quart soy milk
2 tablespoons chopped fresh oregano
½ cup chipotle salsa
3 tablespoons cornstarch
⅓ cup cool water
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated orange zest
garlic powder, or to taste
salt and cracked black pepper to taste

Steps:

  • Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
  • Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g

SPICY MEXICAN CORN CHOWDER



Spicy Mexican Corn Chowder image

Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 15

1 tablespoon olive oil
1 1/2 cups chopped onions (2 medium)
4 medium poblano chiles, seeded, chopped
3 cloves garlic, finely chopped
1 jalapeño chile, finely chopped
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
3 teaspoons ground ancho chile pepper
1 1/2 teaspoons salt
1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons water
1 bag (12 oz) frozen corn, thawed
1 cup whipping cream
2 slices bacon, crisply cooked, crumbled, if desired
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
  • In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg

SPICY CORN CHOWDER



Spicy Corn Chowder image

Heidi Rabel, author of "The What To Fix For Dinner Coobook" also teaches. I had the pleasure of attending a day-long soup class hosted by my husband's Aunt. Heidi is very involved with the YWCA and a portion of the proceeds from the sale of her book are donated to the YWCA of Seattle-King County emergency shelter program. She teaches the women in the shelter what they need to know in order to cook and feed their families affordable nutritious meals. I think you'll like this recipe!

Provided by GinnyP

Categories     Chowders

Time 20m

Yield 5 serving(s)

Number Of Ingredients 15

2 cups fresh or frozen corn kernels
lime, juice and zest of
2 tablespoons corn oil
1 large yellow onion, peeled and minced
1 quart chicken stock, preferrably homemade (I've even seen homemade stock in a select few grocery stores)
2 cups peeled diced russet potatoes
1 teaspoon ground red chili powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 anaheim chili, stem and pith removed,seeded and chopped
1 cup heavy cream
1/2 cup chopped fresh cilantro, plus
5 sprigs cilantro, tops for garnish
1/2 teaspoon kosher salt
garnish with drained salsa, if desired

Steps:

  • In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
  • In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
  • Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
  • Turn heat down to medium low, cover, and cook until potatoes are very soft.
  • Add corn and cream, and continue to cook, uncovered, until soup thickens.
  • Add cilantro and simmer a few more minutes.
  • Taste and correct seasoning with salt if necessary.
  • To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.

CREAMY SOUTHWEST CORN CHOWDER



Creamy Southwest Corn Chowder image

This hearty Southwest style soup features chicken, black beans, corn and peppers in a slightly spicy, creamy broth. Top with shredded cheese and avocado for a heartwarming lunch or dinner.

Provided by Danelle

Categories     Soups

Time 40m

Number Of Ingredients 19

6 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1 small jalapeno, seeded and diced
1 red pepper, diced
6 tablespoons flour
4 cups chicken broth
2 cups milk or Half and Half
1 (14.5 oz.) can diced tomatoes and green chilies
2 cups frozen corn, thawed
1 (14.5 oz.) can black beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper, to taste,
3 cups cooked, shredded chicken
1 1/2 cups shredded pepper jack or Monterrey jack cheese, plus more for topping
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
Diced avocado, tortilla chips, sour cream, additional cheese, etc. for topping

Steps:

  • In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
  • Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
  • Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
  • Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
  • Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.

Nutrition Facts : Calories 469 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 873 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

SPICY AND CHEESY CREAMED CORN



Spicy and Cheesy Creamed Corn image

Delicious, ever so creamy, slightly spicy. I got this recipe from my girlfriend who made this for a Thanksgiving dinner. I found this side dish super YUMMY! For a super, mild, creamed corn dish, omit the jalapenos.

Provided by Lisa Flores Hall

Categories     Side Dish     Vegetables     Corn

Time 45m

Yield 10

Number Of Ingredients 7

1 ½ (8 ounce) packages cream cheese
½ cup milk
¼ cup butter
1 teaspoon garlic salt
4 (12 ounce) cans whole kernel corn, drained
3 (4 ounce) cans chopped green chilies
1 (4 ounce) can chopped jalapeno peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cream cheese, milk, butter, and garlic salt together in a saucepan over low heat. Cook, stirring frequently, until the cheese has melted completely and the sauce is smooth, about 5 minutes. Stir corn, green chilies, and jalapeno peppers into the sauce. Pour corn mixture into a baking dish.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 29.4 g, Cholesterol 50.1 mg, Fat 18 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 1305.9 mg, Sugar 6.1 g

SPICY CORN CHOWDER



Spicy Corn Chowder image

This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it.

Provided by Pomtini

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces thick-sliced bacon, chopped
1 medium vidalia onion, finely chopped
1 medium red bell pepper, chopped
salt & freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 garlic cloves, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
  • Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
  • Add the jalapeno and garlic and saute until fragrant, about 1 minute.
  • Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
  • Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
  • Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

SPICY CORN CHOWDER



Spicy Corn Chowder image

Provided by Mary Sellen

Categories     Soup/Stew     Dairy     Vegetable     Corn     Summer     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 11

1/4 cup (1/2 stick) butter
1 small onion, chopped
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup all purpose flour
1 cup canned chicken broth
1 cup milk (do not use low-fat or nonfat)
1 16- to 17-ounce can whole-kernel corn, drained, liquid reserved
Minced fresh cilantro (optional)

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.

SPICY CREAMED CORN CHOWDER



SPICY CREAMED CORN CHOWDER image

Categories     Soup/Stew     Potato

Yield 6 people

Number Of Ingredients 10

Fat from 6 pcs cooked bacon crumbled & 1 TLB veg oil if needed
1C each diced red & green bell pepper
2C frozen corn kernels
2 cans creamed corn plus 1 can full of 1/2 & 1/2
3 potatoes diced small
1 tsp finely chopped fresh garlic
1 tsp fresh thyme or 1/2 tsp dried
1/4 TLB ground cumin
1C diced onions or scallions
1 can chicken stock

Steps:

  • Cook bacon & remove. Add peppers, potatoes & corn kernles & saute for 10 min. on high heat. Add garlic, thyme, scallions/onion & cumin - saute 2 min. Add chicken stock, creamed corn & 1/2 & 1/2. Reduce heat to medium & simmer for about 20 min. Season w/ salt & pepper to taste.

More about "spicy creamed corn chowder recipes"

SPICY CORN CHOWDER | CREAMY, TASTY, READY IN 25 MINS!
spicy-corn-chowder-creamy-tasty-ready-in-25-mins image
2015-02-06 A spicy, creamy corn chowder that’s satisfying and filling. Simple to make, ready in 25 minutes. Vegetarian and healthy. Tastes best when it’s …
From hurrythefoodup.com
Ratings 46
Calories 487 per serving
Category Dinner, Main Course, Soups
  • Heat milk and vegetable broth together in a separate pot on a low heat; make sure it doesn’t boil otherwise the fat will separate itself from the milk.


CREAMY SPICY CHICKEN AND CORN CHOWDER - THE …
creamy-spicy-chicken-and-corn-chowder-the image
2014-10-01 Instructions. In a dutch oven over medium heat, melt butter and saute onions, garlic, jalapeno and bell peppers until soft, about 3 minutes. Add …
From thecookingjar.com
5/5 (3)
Total Time 50 mins
Estimated Reading Time 3 mins
  • In a 5 qt. dutch oven over medium heat, melt butter and saute onions, garlic, jalapeno and bell peppers until soft, about 3 minutes


CREAMY CORN CHOWDER RECIPE | EASIEST EVER - THE SPICY …
creamy-corn-chowder-recipe-easiest-ever-the-spicy image
2019-04-30 How to make this Creamy Corn Chowder Recipe – Super Easy. Turn pressure cooker on to saute and cook chopped bacon, then remove and …
From thespicyapron.com
Cuisine American
Category Main Course, Main Dish, Soup
Servings 4
Estimated Reading Time 3 mins


SPICY, CREAMY MEXICAN CORN SOUP (VEGAN) | THE PICKY EATER
2021-02-20 Step 1: Cut the onion, potato, and trim the corn kernels off the 5 ears of corn. Heat the oil in a large pot over medium heat. Add the onion and garlic, sauté for 5 minutes until the …
From pickyeaterblog.com
Ratings 9
Calories 129 per serving
Category Side Dish, Soup
  • Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
  • Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.
  • Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!


SPICY SAUSAGE CORN CHOWDER » THE THIRSTY FEAST
2018-12-17 In a dutch oven, heat the olive oil over medium heat. When hot, add the onion and celery. Sauté until translucent (1-2 minutes.) Add the potatoes, chicken stock, and thyme to …
From honeyandbirch.com
4.6/5 (159)
Total Time 35 mins
Category Soups
Calories 469 per serving
  • In a dutch oven, heat the olive oil over medium heat. When hot, add the onion and celery. Sauté until translucent (1-2 minutes.)
  • Add the potatoes, chicken stock, and thyme to the dutch oven. Over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 15 minutes, or until the potatoes are tender.
  • Add the Italian sausage to a medium pan. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown, remove from heat.
  • Use a slotted spoon to transfer the cooked sausage to the dutch oven. Add the corn and cook for 5 minutes. Add the cream, stirring until all ingredients are combined and warmed again. Remove the thyme stems before serving.


SPICY SHRIMP CHOWDER W/CORN & BACON – HEALTH STARTS IN THE ...
2016-08-14 Simmer, covered, for 10 minutes. Remove corn cobs and discard. Add heavy cream. Working in small batches, puree roughly 1/2 of your chowder. Adding the puree back …
From healthstartsinthekitchen.com
Servings 4
Estimated Reading Time 3 mins
  • In a dutch oven or other heavy bottomed large pot brown chopped bacon in butter over medium heat.
  • When bacon is crispy, using a slotted spoon remove it from the pot, leaving the bacon fat/butter in the pot. Reserve bacon for later.
  • Saute onions, garlic, celery and red jalepeno in the pot with the bacon fat/butter until soft, 2-3 minutes.


SPICY CHICKEN AND CORN CHOWDER - SPICY SOUTHERN KITCHEN
2017-09-19 Instructions. In a Dutch oven, heat butter until melted. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes. Stir in flour and paprika and cook 1 …
From spicysouthernkitchen.com
4.9/5 (14)
Total Time 30 mins
Category Soup
  • In a Dutch oven, heat butter until melted. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.
  • Gradually stir in broth. Add potatoes and bring to a simmer. Simmer until potatoes are tender, about 10 to 12 minutes.


CREAMY MEXICAN CORN CHOWDER - A SEASONED GREETING
2021-04-27 Creamy Mexican Corn Chowder is the feel good chowder of Fall. This hearty chowder is packed with charred corn, red peppers, spicy pepper jack cheese, and Cotija …
From aseasonedgreeting.com
5/5 (1)
Category Main Dish
Cuisine Mexican American
Total Time 55 mins
  • In a large pot, heat 4 tablespoons of vegetable oil over medium heat, then add the cooked frozen corn from the bags, the diced onion, and season with salt and pepper. Cook 10 minutes, stirring occasionally. You want the corn to get browned and charred a bit and have browned bits on the bottom of the pot. Scoop out 1 cup of the corn mixture, you’ll save this for the end to garnish the bowls before serving.
  • Next, add the 2 cloves of grated garlic and the 14.5oz can of chicken broth. Stir, making sure to scrape any of the browned bits from the bottom of the pot. This is tons of flavor for the chowder! Simmer bubbly for another 6 minutes.
  • Now you’ll need to blend this mixture into the chowder. Pour into a food processor, a blender, or I use my NutriBullet and blend until smooth. Depending on the size of the device you may need to do this in batches. Once everything has blended, return to the pot.
  • Over low heat, add the Cotija cheese, red peppers, pepper jack cheese, 1/2 cup of the reserved corn, the half & half, chopped cilantro, lime juice, chili powder, and garlic powder. Taste, if you want more spice than the pepper jack cheese gives you can add more chili powder to give it more heat. Simmer 10 minutes to let the flavors combine.


CORN CHOWDER WITH SPICY RED PEPPER CREAM RECIPE ...
2013-12-07 A little of the Spicy Red Pepper Cream added to the bowls of chowder at serving time brightens the taste of the corn without overwhelming the fresh flavor.Plus: More Soup Recipes and Tips
From foodandwine.com
Servings 4


JALAPENO POPPER CORN CHOWDER - SPICY SOUTHERN KITCHEN
2021-10-04 How To Make Jalapeno Popper Corn Chowder. Cook the bacon in a Dutch oven. Leave some bacon grease in the Dutch oven and add the butter. Cook the onion and jalapeno to soften. Add garlic and then flour. Whisk in the chicken broth and paprika. Simmer 3 to 4 minutes and then add the heavy cream and corn. Add cream cheese and stir until melted.
From spicysouthernkitchen.com
5/5 (1)
Category Soup
Cuisine American
Calories 518 per serving


BEST HOMEMADE CORN CHOWDER RECIPE - SIMPLY STACIE
2018-08-24 Instructions. In a large pot, heat olive oil over medium heat. Add onion, potato, celery, red pepper and red pepper flakes. Cook, stirring often, for 5 minutes. Pour in chicken broth. Bring to a boil then reduce heat to medium low. Simmer, covered, for 10 minutes. Add in milk, creamed corn, frozen corn, salt and pepper.
From simplystacie.net
5/5 (4)
Total Time 45 mins
Category Soups
Calories 153 per serving


SPICY CREAMED CORN CHOWDER RECIPES
Spicy Creamed Corn Chowder Recipes SPICY CORN AND COCONUT SOUP. A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl …
From tfrecipes.com


CHICKEN CORN CHOWDER RECIPE WITH CREAMED CORN - SIMPLE ...
2022-01-19 I like spicy food but thought more than than overwhelmed the other flavors. Shopping list 1 pound of chicken breasts . It's creamy but still has just the right amount of chunks. Add milk, cream, creamed corn, kernel corn, worcestershire sauce, thyme, nutmeg, and cayenne pepper. Creamy Mexican Corn Chowder A creamy, cheesy, veggie and . Parmesan …
From simplechefrecipe.com


WAWA CHICKEN CORN CHOWDER - ALL INFORMATION ABOUT HEALTHY ...
Wawa Chicken Corn Chowder Recipe - Food14 best food14.com. Pour the chicken broth into a saucepan, bring it to a boil and add the boiled and chopped chicken breast, corn kernels, egg capellini, saffron and salt. Let them cook for a few minutes. When cooked, turn off theheat and complete by adding the chopped hard-boiled eggs and chopped parsley.
From therecipes.info


SPICY CREAM CORN CHOWDER BY THETASTESF | QUICK & EASY ...
Yummy Recipe for Spicy Cream Corn Chowder by thetastesf. Spicy Cream Corn Chowder ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (0) "Found a new vegetarian "chicken stock" that we love and used in this chowder. "-- @thetastesf. Recipe ...
From thefeedfeed.com


SPICY OR CREAMY, CHOWDER HITS THE SPOT
2022-01-30 Directions. 1. In a lined slow cooker combine chipotle peppers, corn, chicken broth, onion, garlic, potatoes, chili powder, cumin, oregano, salt …
From yahoo.com


Related Search