SOUTHWESTERN CORN CHOWDER
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
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.
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.
SOUTHWESTERN CORN CHOWDER
Steps:
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
SOUTHWESTERN CORN CHOWDER
This Southwestern corn chowder is lighter than most and it makes a perfect lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
- Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.
Nutrition Facts : Calories 381 g, Fat 12 g, Fiber 6 g, Protein 15 g
SPICY CORN CHOWDER
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
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
SOUTHWESTERN CHOWDER
A Healthy Living chowder recipe? Yes, please! This one is made with salsa, beans and veggies-and it's ready to serve in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Mix broth, salsa, beans and corn in 3-quart saucepan. Bring to boil over medium-high heat.
- Add macaroni , zucchini and cumin; return to boil. Reduce heat to medium; simmer 6 minutes or until macaroni is tender.
- Spoon into 4 soup bowls; top each serving with 2 Tbsp. cheese. Garnish with chopped cilantro.
Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 21 g
SOUTHWESTERN SPICY CORN CHOWDER
Make and share this Southwestern Spicy Corn Chowder recipe from Food.com.
Provided by canspam324
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter with olive oil in pot.
- Add celery, bell pepper and onion.
- Cook for 5 minutes.
- Add hash browns, corn, and green chilis.
- Cook for another 5 minutes.
- Combine all dry ingrediants.
- Add to pot and stir for 1 minute constantly.
- Add chicken stock and bring to boil.
- Reduce to low and simmer for 5 minutes.
- Add cream and let simmer 2 more minutes stirring frequently.
- Ready to serve.
- Add bacan bits to chowder for a little added flavor and to take a little of the heat off.
SPICY SOUTHWESTERN CLAM CHOWDER
Great food for a cold windy day. Serve with some cheesy bread and a salad and you got yourself a tasty meal with a kick :)
Provided by Leahferne
Categories Chowders
Time 1h
Yield 12 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large stock pot.
- Add onions and sauté 5 minutes over medium heat.
- Add the linguica and saute 5 more minutes more.
- Stir in the remaining ingredients EXCEPT the clams and bring to a boil.
- Reduce heat and simmer for 20 - 30 minutes till the potatoes and carrots are tender.
- Add the baby clams and cook 5 minutes. Serve hot and enjoy.
Nutrition Facts : Calories 136.3, Fat 2.3, SaturatedFat 0.4, Cholesterol 14.9, Sodium 631.6, Carbohydrate 19.8, Fiber 2.9, Sugar 5.2, Protein 10.8
SPICY SOUTHWESTERN CHOWDER
Number Of Ingredients 13
Steps:
- Cook bacon in Dutch oven over medium-high heat 5-7 minutes, stirring until bacon is crisp. Drain all but 1 tablespoon fat. Add onion, carrots, jalapeños, garlic, chili powder, and cumin. Cook 3-5 minutes, stirring constantly until onion is tender. Reduce heat to medium. Add milk, broth, rice, and corn. Cook, stirring, 10-12 minutes until mixture boils. Cook 1 minute more; remove from heat. Ladle into bread rounds. Garnish with green onions. Fun Fact: Bingham Canyon Mine, the world's largest man-made excavation and first open-pit mine, is located twenty-eight miles southwest of Salt Lake City, Utah. The mine is two and one-half miles across, and three-quarters of a mile deep. In production since 1906, ore from the mine has yielded more than 17 million tons of copper, 23 million ounces of gold, and 190 million ounces of silver. Cumulatively, Bingham Canyon has produced more copper than any other mine in the United States, and is the second in the world after Chuquicamata in Chile.
Nutrition Facts : Nutritional Facts Serves
SOUTHWEST CHICKEN CORN CHOWDER
"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
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
SPICY SOUTHWEST CORN CHOWDER
A nice corn chowder with some bite. You can remove the seeds from the jalapeno pepper if you prefer it less spicy.
Provided by Simplyjmay
Categories Corn Chowder
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
- Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
- Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 69.7 g, Cholesterol 24 mg, Fat 10.5 g, Fiber 7.9 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1459.6 mg, Sugar 13.2 g
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