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spicy chicken corn chowder

rcrc avatar
Recipe by
RC :)
@rcrc
Reading, PA

Use light ingredients, i.e., skim milk and reduced fat cheese, for a lower fat version without forsaking taste.

yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For spicy chicken corn chowder

  • 1 Tbsp
    olive oil
  • 1 large stalk
    celery, chopped
  • 1 c
    onion, chopped
  • 2/3 c
    red bell pepper, chopped
  • 2
    jalapenos, seeds removed and chopped
  • 2 clove
    minced garlic
  • 2-14.5 oz. can
    chicken broth, lower sodium (3 2/3 cups)
  • 1 1/2 c
    frozen corn
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    cayenne pepper
  • 4 Tbsp
    flour
  • 2 c
    milk
  • 2 c
    cooked chicken, chopped
  • 3/4 c
    velveeta shreds (or other shredded cheese)

How To Make spicy chicken corn chowder

  • 1
    Saute onions, celery, garlic, and peppers in olive oil until vegetables start to get soft.
  • 2
    Add chicken broth and simmer for 10 - 15 minutes. Add corn and simmer for about 5 additional minutes.
  • 3
    At the same time, whisk the flour into the milk until smooth. Slowly stir into the soup. Add black pepper.
  • 4
    Simmer soup for 15 - 20 minutes until thickened, stirring frequently.
  • 5
    Stir in the chicken, cheese and cayenne pepper. Heat through until cheese is melted.
  • 6
    Note: To remove the spiciness, omit the red and jalapeno peppers and replace with 2/3 cups shredded carrots. Also omit the cayenne pepper at the end.
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