Fiesta Corn Chowder Recipes

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

CORN CHOWDER FIESTA

Steps:

• In large saucepan, combine all ingredients.
• Bring to a boil over medium high heat stirring frequently.
• Reduce heat, cover and simmer for 4-5 minutes or until cheese is melted and soup is heated through.

FIESTA CHICKEN CHOWDER

Steps:

• In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.

FIESTA CORN BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

FIESTA CHOWDER

Steps:

• Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-loc plactic bag; add chicken.
• Seal and shake to coat.
• Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned.
• Reduce heat to medium-high; add onion and garlic; saute 5 more minutes.
• Stir in remaining fajita seasoning, corn, black beans, tomatoes, green chiles, water, brown rice and olives.
• Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes.
• Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice.
• Serve with breadsticks and garnished with additional fresh cilantro.