Taco Chowder Recipes

CHICKEN SWEET POTATO TACO CHOWDER

Steps:

• To make with precooked chicken and mashed sweet potatoes: Add all ingredients except for milk and Bone Broth Collagen to a slow cooker and cook for 1-2 hours on high, or 2-3 hours on low, (just enough to warm ingredients through and allow flavors to meld together), then stir in milk and Bone Broth Collagen. Or, place everything except for milk and Bone Broth Collagen in a large pot and bring to a simmer over medium high heat. Reduce heat to medium low and allow to warm through, then stir in milk and Bone Broth Collagen. Enjoy warm!
• To make with raw chicken and potatoes: Add the chicken, 2 cups chicken stock and sweet potatoes to the crockpot. Cook on high for 3-4 hours, or on low 6-8 hours, or until the sweet potatoes are fork tender. Remove sweet potatoes and place in a medium bowl. Puree sweet potatoes with an immersion blender until smooth, or whip with a hand held mixer. Remove chicken from crockpot and shred with two forks. Place chicken and whipped sweet potatoes back into the crockpot. Add everything else except for the milk and Bone Broth Collagen to the crockpot. Stir and let everything warm and meld together by cooking an additional 30 minutes on high heat. Stir in almond milk (or milk of choice) and Bone Broth Collagen, and enjoy!

CREAMY TACO SOUP

Steps:

• Take the cream cheese out of the fridge an hour or more prior to starting the recipe to let it soften up, or microwave it for 20-30 seconds.
• Add the ground beef to a large soup pot over medium-high heat. Brown the beef, and if there's excess fat, spoon most of it out.
• Add all the ingredients to the pot except for the cream cheese and salt & pepper.
• Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes. While the soup cooks, prep your toppings.
• Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

MEXICAN STREET CORN CHOWDER

Steps:

• Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

POTATO BACON CHOWDER

Steps:

• Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

TURKEY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and if desired, green onions.

TACO CHOWDER

Steps:

• Put the first six ingredients in a slow cooker and mix well. You do not have to drain the cans. I also add a little (about 1/2 cup) water, but that is optional. Cook on HIGH for 4-5 hours.
• Top with cheese, fritos, and ranch dressing (or sour cream, if you wish) for a super yummy & filling soup!