Best South Of The Border Chowder Recipes

SOUTHWESTERN CORN CHOWDER

Southwestern Corn Chowder image

I received this recipe from a local restaurant here in Placerville, California, "Cafe Luna", David Van Buskirk is one of the owners and the chef. "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"

Provided by Queen uh Cuisine

Categories Chowders

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

4 cups chicken stock
1 carrot, chopped
1 cup red bell pepper, chopped
8 cups frozen corn (2 lb bag)
4 potatoes, peeled and diced
2 cups yellow onions, chopped (about 1 med.)
3/4 teaspoon cumin (more if preferred)
3 teaspoons granulated garlic
1/4 teaspoon red pepper flakes
1 teaspoon paprika
1/4 teaspoon Tabasco sauce
1 teaspoon chili powder
1/4 teaspoon salt
2 cups half-and-half or 2 cups heavy cream
1/4 cup fresh cilantro, chopped. (use fresh parsley if you dont like cilantro)

Steps:

In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
In a blender, puree soup in batches until smooth; return to soup pot.
Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
Sprinkle with chopoed cilantro and serve.

Nutrition Facts : Calories 379.3, Fat 10, SaturatedFat 5, Cholesterol 26, Sodium 292.4, Carbohydrate 66.7, Fiber 7.8, Sugar 6, Protein 12.8

CHICKEN FAJITA CHOWDER

Chicken Fajita Chowder image

This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 4h20m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3 large tomatoes, chopped
1 can (15 ounces) black beans, rinsed and drained
6 ounces fully cooked Spanish chorizo links, sliced
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 envelope fajita seasoning mix
1-1/2 cups frozen corn, thawed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
6 green onions, chopped
3/4 cup salsa
1/2 cup chopped fresh cilantro
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
Cubed avocado and additional cilantro, optional

Steps:

Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours., Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 269 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 1069mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

QUICK SOUTH OF THE BORDER CASSEROLE

Quick South of the Border Casserole image

My mom used to make this for our large family back in the 1970s, and we loved it! It is easy, fun to make and yummy to eat! You can make it mild by adding mild green chiles or spice it up a bit by substituting pickled jalapenos. This recipe is close to my heart, bringing back memories of me and my 3 sisters at the dinner...

Provided by Paula Todora

Categories Casseroles

Time 45m

Number Of Ingredients 11

Ingredients

1 Tbsp vegetable oil
1 lb 93% lean ground beef
1 tsp salt
1/2 tsp garlic powder
1 Tbsp dried onion
10 oz can mild enchilada sauce
16 oz can refried beans
2 Tbsp canned chopped mild green chiles (or pickled jalapeno peppers)
1 c 2% cottage cheese
2 c shredded mild cheddar cheese, divided
6 oz crunchy tortilla chips, crushed by hand (2 handfuls)

Steps:

1. Preheat oven to 350 degrees. Spray a 2 1/2 quart or 9x13" casserole dish with nonstick spray; Set aside.
2. Heat large skillet on medium high and add oil; Add ground beef, salt, garlic powder and dried onion. Stir and cook until beef is cooked, about 5 minutes.
3. Don't drain meat; Add the enchilada sauce, beans and chiles (or jalapeno peppers for a hotter dish); Stir and cook 2 minutes on medium low, then remove from heat and set aside.
4. In a medium bowl, mix cottage cheese and 1 cup of cheddar cheese.
5. Layer 1/3 of the meat mixture to the bottom of the casserole; Top with half of the cheese mixture and half of the crushed chips.
6. Repeat this one more time, ending with the last third of the meat mixture. Top with the remaining 1 cup cheddar cheese.
7. Bake uncovered 30 minutes. Serves 8