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Southwestern Chicken Corn Chowder
1 package frozen cream-style corn - (10 oz)
1/2 teaspoon olive oil
1 cup frozen chopped onions
1 teaspoon bottled minced garlic
1 can fat-free chicken broth - (14-1/2 oz)
1 can reduced-fat cream of chicken soup -- (10 3/4 oz)
1 can chopped green chilies - (4-1/2 oz)
1 can premium chicken breast meat - (5 oz)
1/2 teaspoon chili powder -- or more to taste
1/2 teaspoon ground cumin
1 cup low-fat milk
Shredded Mexican-blend cheese -- optional garnish
Pierce the plastic corn container (frozen corn only) to vent according to package directions and place it on a microwave-safe plate. Microwave uncovered at high for 4 minutes to defrost.
Meanwhile, place the olive oil in a 4 1/2-quart Dutch oven or soup pot over medium-high heat. Stir in the onions and cook for 30 seconds. Stir in the garlic. Add the chicken broth and raise the heat to high. Add the cream of chicken soup and stir to mix well.
Allow the soup to come to a boil while draining the chilies and chicken and adding them to the pot. When the soup boils, reduce the heat to low. Add the creamed corn, chili powder and cumin. Stir to mix well.
Remove the pot from the heat and stir in the milk. Serve at once, garnished with cheese if desired.
This recipe yields 4 servings.
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