Three Chili Chicken Chowder Recipes

GREEN CHILE CHICKEN CORN CHOWDER

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.
• Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.
• Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.
• Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.

CHICKEN CHILI CHOWDER

Steps:

• Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.

CHICKEN CHILI CHOWDER

Steps:

• Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. Stir in sour cream right before serving. Serve with cheese and sour cream if desired.

PACE THREE BEAN CHILI CHOWDER

Steps:

• Cook onion in oil in large saucepan or stockpot until onion is tender, but not browned.
• Add remaining ingredients EXCEPT optional garnishes.
• Bring to a boil.
• Reduce heat and simmer 10 minutes.
• Ladle into bowls and garnish individual servings as desired with optional garnishes.
• Serve with tortilla chips or flour tortillas warmed on an iron skillet!

THIS GREEN CHILE CHICKEN CORN CHOWDER TASTES LIKE YOU'RE IN SANTA FE, NEW MEXICO

Steps:

• In a large, heavy-bottomed soup pot, cook the bacon over medium high heat until lightly browned. Add the onion and cook until tender - about 10 minutes. Stir in the garlic, chipotle powder, salt, and pepper and cook for a few more minutes. Add the butter, green chiles, and chicken and cook until the chicken is mostly cooked - about 10 minutes. Add the corn, potatoes, and chicken broth and bring to a boil. Reduce heat and simmer and cook until the potatoes are cooked through and tender - about 20 minutes. Put the flour into a small mixing bowl and whisk in the milk. Add this to the soup and allow it to simmer and thicken - about 15 minutes.

GREEN CHILE CHICKEN CHOWDER

Steps:

• 1. Saute' garlic in butter in medium to large stock pot for 2-3 minutes. Add chicken and continue to saute' for 3-4 minutes. Use med low heat to prevent scorching. 2. Add broth and cumin to stock pot. Bring to a low boil. Reduce heat to low, cover, and simmer for 5-10 minutes. 3. Stir in half n half, cheese, corn, and chile. Continue heating on med low, stirring frequently until all cheese is melted. Stir in rotel. 4. Continue cooking on medium low heat for 35-40 minutes uncovered. It will stick if heat is too high, so stir frequently and watch the heat level. The longer you heat the chowder the thicker it gets - if you can, let it heat for an hour or more. Notes: Fresh roasted green chile (New Mexican green chile) is by far the best choice. If not available, the frozen variety is highly preferred to canned. Garnish with fresh chopped cilantro if desired. If, while you are making the chowder, you realize it is too hot (chile-wise), add more cheese. This dish is good the day you make it, but amazing the next day when the flavors have melded. After initial cooking (through step 3), dish can be transferred to a crock pot for further heating.