Spicy Southwest Corn Chowder Recipe - Allrecipes.com
  • READY IN 40 mins

Spicy Southwest Corn Chowder

Recipe by  

"A nice corn chowder with some bite. You can remove the seeds from the jalapeno pepper if you prefer it less spicy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Apr 03, 2014

We both liked this with one small change. I didn't care for the entire mixture being pureed...including the chicken so I pureed 1/2 the soup minus the chicken then added the puree back into the chunky corn, onions and chicken pieces for a chunky soup. Heated through and this was fine. It did need salt so we added that while eating. i did use homemade chicken stock so that does have less salt than canned. All in all a good and simple recipe.

 

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Nutrition

  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 69.7 g
  • 22%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 1460 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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