Recipe by Simplyjmay
"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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jalapeno peppers, chopped
cayenne pepper, or to taste
3 (15.25 ounce) cans
whole kernel corn, drained
skinless, boneless chicken breast, cut into small cubes
lime, cut into wedges
chopped fresh cilantro
I used butter instead of oil, no cumin or cayenne pepper, lime or chicken . I added 3/4 package of Velveeta cheese and milk along with chicken broth and small can of green chilies. It was very tasty and not too spicy.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Southwest Corn Chowder
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 95
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