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
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.
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.
* 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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