Southwest Style Creamy Corn Chowder Recipes

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CREAMY SOUTHWESTERN CORN CHOWDER



Creamy Southwestern Corn Chowder image

Feeling like soup? Cozy up to a bowl of piping-hot chowder you can make in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 11

2 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup half-and-half
1 can (11 oz) Southwestern style corn, undrained
2 tablespoons chopped fresh chives
Additional fresh chives for garnish, if desired

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
  • Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
  • Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1980 mg, Sugar 13 g, TransFat 1/2 g

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

Steps:

  • In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

HEARTY SOUTHWESTERN CORN CHOWDER



Hearty Southwestern Corn Chowder image

Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 2 quarts

Number Of Ingredients 16

4 ounces bacon (5 or 6 slices), cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch cubes
1 large carrot, cut into 1/2-inch cubes
2 celery stalks, cut into 1/2-inch cubes
1 fresh small poblano chile, seeded and cut into 1/4-inch dice
Coarse salt
1/2 teaspoon ground cumin
Freshly ground pepper
Pinch of cayenne pepper
1 cup dry white wine
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
5 cups homemade or low-sodium storebought chicken or vegetable stock
3 cups fresh corn kernels (about 6 ears)
1 cup heavy cream
1/4 cup chopped fresh cilantro, plus more for garnish
Hot sauce, such as Tabasco (optional)

Steps:

  • Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
  • Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
  • Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

SOUTHWEST CORN CHOWDER



Southwest Corn Chowder image

This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.

Provided by Syd

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 pound tomatillos, husked
2 tablespoons butter
1 onion, diced
1 (20 ounce) can white hominy, drained
1 teaspoon chopped fresh marjoram
1 teaspoon fresh thyme leaves
4 cups milk
4 sprigs parsley
6 ears fresh corn kernels
2 roasted red peppers, drained and chopped
2 tablespoons chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
  • Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  • Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 28.7 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 217.9 mg, Sugar 9.4 g

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

SOUTHWESTERN CHEESY CORN CHOWDER



Southwestern Cheesy Corn Chowder image

This is a spicy chowder full of vegetables and ground turkey. An easy meal to prepare, most of the time is consumed in chopping vegetables!!Be sure to try it with the sweet potatoes in the chowder...they will surprise you with how they add to the recipe. This was created for RSC #5.

Provided by Susie D

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 21

3 tablespoons butter, divided
1 lb ground turkey
1 garlic clove, minced
1 medium onion, chopped
1 cup zucchini, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups raw potatoes, cubed
1 cup raw sweet potato, cubed
1/2 cup frozen green pea
1 cup frozen corn
3 tablespoons flour
3 1/2 cups chicken stock
2 chipotle chiles, minced, plus
2 teaspoons adobo sauce
2 cups half-and-half cream
1 teaspoon fresh sage, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup longhorn cheese or 1 cup cheddar cheese, grated
1 lb Velveeta cheese or 1 lb processed cheese, cubed

Steps:

  • Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
  • In soup pot, melt 2 T butter and brown the ground turkey.
  • Add garlic& sauté until done.
  • Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
  • Stir in 1 T butter& flour.
  • Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
  • Bring to boil-- Reduce heat to simmer.
  • Cover & let cook until all vegetables are tender, (approx 25 minutes).
  • Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
  • Pour it SLOWLY back into soup pot, stirring frequently.
  • Add both cheeses-- stir until cheese is melted and chowder is thickened.
  • Taste & adjust salt/pepper if needed.

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

I received this recipe from a local restaurant here in Placerville, California, "Cafe Luna", David Van Buskirk is one of the owners and the chef. "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"

Provided by Queen uh Cuisine

Categories     Chowders

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

4 cups chicken stock
1 carrot, chopped
1 cup red bell pepper, chopped
8 cups frozen corn (2 lb bag)
4 potatoes, peeled and diced
2 cups yellow onions, chopped (about 1 med.)
3/4 teaspoon cumin (more if preferred)
3 teaspoons granulated garlic
1/4 teaspoon red pepper flakes
1 teaspoon paprika
1/4 teaspoon Tabasco sauce
1 teaspoon chili powder
1/4 teaspoon salt
2 cups half-and-half or 2 cups heavy cream
1/4 cup fresh cilantro, chopped. (use fresh parsley if you dont like cilantro)

Steps:

  • In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
  • Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
  • In a blender, puree soup in batches until smooth; return to soup pot.
  • Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
  • Sprinkle with chopoed cilantro and serve.

Nutrition Facts : Calories 379.3, Fat 10, SaturatedFat 5, Cholesterol 26, Sodium 292.4, Carbohydrate 66.7, Fiber 7.8, Sugar 6, Protein 12.8

SOUTHWEST CHICKEN CORN CHOWDER



Southwest Chicken Corn Chowder image

"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13

1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies, drained
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 tablespoons shredded reduced-fat cheddar cheese
4-1/2 teaspoons chopped cilantro

Steps:

  • In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

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