MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

This is my version of a most requested chowder here in Southern Indiana. DH and I adore lots of flavor, so this is our Arizona/Indiana take on corn chowder.

Provided by BakinBaby

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups frozen hash browns
1 cup corn (frozen, or canned)
1 cup chicken breast (cut in 1/2-1-inch cubes)
1/2 cup green onion (chopped)
1 small bell pepper (chopped)
1 (4 ounce) can diced green chilies
1 (2 ounce) can pimientos
1 (12 ounce) can evaporated milk
1 1/2 cups whole milk
salt and pepper
1 cup sharp cheddar cheese (shredded)

Steps:

Sauté hash browns and chicken until chicken is no longer pink; set aside.
Sauté corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.

Nutrition Facts : Calories 1113.1, Fat 61.3, SaturatedFat 32.1, Cholesterol 127, Sodium 1364, Carbohydrate 109.4, Fiber 8.8, Sugar 19.6, Protein 42

*** Explore more Mexican Chicken Corn Chowder Recipes »

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