CREAMY SPICY CORN CHOWDER WITH CHICKEN
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.
MEXICAN CHICKEN CORN CHOWDER
Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! It has just enough of a kick to it and the flavor is incredible. This will be one of the best chowders that you will eat!
Provided by Alyssa Rivers
Categories Appetizer Dinner Main Course Side Dish Soup
Time 25m
Number Of Ingredients 14
Steps:
- In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
- Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
- Season with salt, pepper, tabasco sauce, and top with favorite toppings.
Nutrition Facts : Calories 306 kcal, Carbohydrate 7 g, Protein 15 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 84 mg, Sodium 467 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
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 MEXICAN CORN CHOWDER
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
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
MEXICAN CHICKEN CORN CHOWDER
Chowder with pizzazz!
Provided by Jeanne Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g
MEXICAN CORN CHOWDER
This chowder is so easy to make and everyone just loves it. The garnishes are what really make it. Try chopped tomatoes, shredded Jack cheese, cubed avocado, parsley, tortilla chips, salsa, Cheddar cheese -- the choice is up to you. Enjoy!
Provided by BUSHY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, melt butter. Cook celery, onion and carrot in butter until onion begins to soften. Stir in garlic, oregano, salt and pepper and cook 2 minutes more. Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through. Stir in milk and heat gently just before serving.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 29.7 g, Cholesterol 54.3 mg, Fat 13.2 g, Fiber 3.3 g, Protein 16.2 g, SaturatedFat 6.8 g, Sodium 122.1 mg, Sugar 8.1 g
MEXICAN CHICKEN CORN CHOWDER
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
SPICY CHICKEN CORN CHOWDER
Make and share this Spicy Chicken Corn Chowder recipe from Food.com.
Provided by Pinay0618
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with a spoon; set aside. Reserve 1 tablespoon drippings in pan.
- Add chicken to pan. Sprinkle with salt and black pepper. Cook and stir over medium-high heat until chicken is no longer pink; remove from pan. Add sweet pepper and onion to pan. Cook and stir until tender. Add chopped jalapeno and garlic; cook and stir for 3 minutes. Stir in flour. Cook and stir for 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, for 10 minutes or just until potatoes are tender, stirring occasionally. Stir in chicken, corn, cream, cayenne pepper, and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. Discard bay leaves. Top with jalapeno slices, if desired.
Nutrition Facts : Calories 388.9, Fat 23.4, SaturatedFat 12.2, Cholesterol 102.9, Sodium 358.4, Carbohydrate 26.6, Fiber 2.9, Sugar 4, Protein 20.6
KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER
Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter and oil in a Dutch oven over medium.
- Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
- Add in broth; bring to a boil over medium-high heat.
- Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
- Season with salt, pepper and Tabasco to taste.
- Ladle into bowls then sprinkle with more shredded cheese.
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Estimated Reading Time 5 mins
- Cook bacon in a large saucepan or dutch oven over low heat until crispy. Remove with a slotted spoon, leaving bacon grease in pan.
- Add potatoes, clam juice, pepper, and thyme bring to a light boil. Cook for about 12 minutes to soften potatoes.
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Estimated Reading Time 5 mins
MEXICAN CORN CHOWDER + VIDEO | KEVIN IS COOKING
From keviniscooking.com
Estimated Reading Time 6 mins
- On a medium hot grill or hot grill pan, char the corn all over, 12-15 minutes. Set aside until cool enough to handle.
- Turn a small dipping sauce bowl over and place in the bottom center of a large bowl. Position each ear of corn lengthwise on the small bowl and slice the corn kernels off each cob, scraping the cob with the knife to extract any juices. Repeat with all ears of corn.
- In a Dutch oven or soup pot over medium heat, melt the butter. Add the onion, celery, poblano, garlic, salt, oregano, and bay leaf. Cover and sweat the vegetables, stirring occasionally, until the onion softens, about 6 minutes.
CREAMY MEXICAN CORN CHOWDER - A SEASONED GREETING
From aseasonedgreeting.com
Estimated Reading Time 6 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.
SPICY, CREAMY MEXICAN CORN SOUP (VEGAN) | THE PICKY …
From pickyeaterblog.com
Estimated Reading Time 7 mins
- 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!
MEXICAN CHICKEN & CORN CHOWDER - LOVE BAKES GOOD …
From lovebakesgoodcakes.com
5/5 (3)Estimated Reading Time 7 minsServings 8Total Time 35 mins
- In a Dutch oven or soup pot, melt the butter over medium-high heat. Add the chicken, onion, carrot, and garlic. Cook, stirring occasionally until chicken is no longer pink.
- Stir in the chili powder, cumin, salt, paprika, potatoes, cream-style corn, tomatoes, frozen corn, hot sauce (if using), and chicken broth. Bring to a boil, then reduce heat to medium-low and cover. Continue to cook for 10 minutes.
- Stir in cream and continue to cook over low heat for 7-10 minutes or until the chowder is slightly thickened and the potatoes are fork-tender.
SLOW COOKER MEXICAN STREET CORN CHOWDER - HOST THE …
From hostthetoast.com
Estimated Reading Time 4 mins
- Using an immersion blender or blender, puree the chipotles in adobo, 1 cup of the corn, and 1 cup of the chicken broth. Set aside.
- Add all remaining ingredients except for the heavy cream, flour, bacon, cotija, and toppings to the slow cooker. Pour in the pureed corn. Stir, cover, and cook for 4 hours on high or 8 hours on low.
- Whisk together the flour and heavy cream until smooth. Pour the mixture into the slow cooker and stir. Mix in the bacon and cheese crumbles, reserving some to top, if desired. Cover and cook for an additional 30 minutes.
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From jettskitchen.com
Cuisine American, VegetarianCategory Appetizer, Chowder, Side DishServings 4Total Time 30 mins
- In a medium sauce pan melt butter. Add chopped onions and white pepper to melted butter and sauté for about 2 minutes.
- Bring mixture to a boil then reduce heat and simmer for about 15 minutes stirring occasionally. Serve immediately, sprinkle with green onions as garnish and enjoy!
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Estimated Reading Time 5 mins
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