Best Southwest Corn Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTHWEST CHICKEN CORN CHOWDER



Southwest Chicken Corn Chowder image

"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13

1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies, drained
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 tablespoons shredded reduced-fat cheddar cheese
4-1/2 teaspoons chopped cilantro

Steps:

  • In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

SOUTHWEST STYLE CREAMY CORN CHOWDER



Southwest Style Creamy Corn Chowder image

Yummy! You will want to try this recipe any time of the year. My husband loves it. Its flavor is mouth watering good. I made this with fresh corn off the cob. Use large sour dough rolls to make a bowl for this.

Provided by KITTYNYUMA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 3h40m

Yield 8

Number Of Ingredients 10

¼ cup white sugar
4 cups fresh corn kernels
1 (8 ounce) package cream cheese
½ cup shredded Mexican cheese blend
½ cup 2% low-fat milk
1 cup chicken broth
2 stalks celery, thinly sliced
1 tablespoon minced garlic
2 slices bacon, cut into 1 inch pieces
2 tablespoons ground black pepper

Steps:

  • Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 24.3 g, Cholesterol 44.9 mg, Fat 16.9 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 9.4 g, Sodium 232.5 mg, Sugar 9.7 g

CREAMY SOUTHWEST CHICKEN AND CORN CHOWDER



Creamy Southwest Chicken and Corn Chowder image

Southwest flavors in an easy corn and potato chowder.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 bag (24 oz) frozen corn & butter sauce
1 bag (19 oz) Value Size frozen roasted potatoes with garlic & herb sauce
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1 cup Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (12 oz) evaporated milk
Sour cream
Chopped green onions

Steps:

  • Cook frozen vegetables as directed on bags, using minimum cook time.
  • In 6-quart saucepan, heat oil over medium heat. Cook onion in oil until tender. Add remaining chowder ingredients including cooked vegetables with sauce. Heat just to boiling, stirring frequently. Reduce heat to low; simmer uncovered about 20 minutes or until vegetables are tender.
  • Serve hot with toppings.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 13 g, TransFat 0 g

SPICY SOUTHWEST CORN CHOWDER



Spicy Southwest Corn Chowder image

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

Provided by Simplyjmay

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
2 jalapeno peppers, chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 pinch cayenne pepper, or to taste
3 (15.25 ounce) cans whole kernel corn, drained
2 cups chicken broth
1 skinless, boneless chicken breast, cut into small cubes
1 lime, cut into wedges
¼ cup chopped fresh cilantro
¼ cup sour cream

Steps:

  • 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.
  • 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.
  • 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.
  • Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 69.7 g, Cholesterol 24 mg, Fat 10.5 g, Fiber 7.9 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1459.6 mg, Sugar 13.2 g

SOUTHWEST POTATO CORN CHOWDER



Southwest Potato Corn Chowder image

Yogurt and reduced-fat cheese put a healthier spin on creamy chowder.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 15

6 unpeeled medium red potatoes (1 1/2 lb), cut into 1/2-inch cubes
3 cups Progresso™ chicken broth (from 32-oz carton)
1 1/4 teaspoons sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups frozen corn
1/3 cup chopped roasted red bell pepper (from a jar), well drained
1/3 cup Gold Medal™ all-purpose flour
1 cup milk
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 container (6 oz) Greek Fat Free plain yogurt
3 tablespoons chopped fresh cilantro
4 medium green onions, finely chopped (1/4 cup)
4 slices bacon, crisply cooked and crumbled

Steps:

  • In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
  • Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
  • In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g

SOUTHWEST CORN CHOWDER



Southwest Corn Chowder image

This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.

Provided by Syd

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 pound tomatillos, husked
2 tablespoons butter
1 onion, diced
1 (20 ounce) can white hominy, drained
1 teaspoon chopped fresh marjoram
1 teaspoon fresh thyme leaves
4 cups milk
4 sprigs parsley
6 ears fresh corn kernels
2 roasted red peppers, drained and chopped
2 tablespoons chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
  • Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  • Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 28.7 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 217.9 mg, Sugar 9.4 g

SOUTHWEST SHRIMP AND CORN CHOWDER



Southwest Shrimp and Corn Chowder image

Make and share this Southwest Shrimp and Corn Chowder recipe from Food.com.

Provided by Epi Curious

Categories     Chowders

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped green onion
1/2 cup chopped red bell pepper
2 tablespoons serrano chilies, finely chopped (about one small)
4 1/2 ounces chopped green chilies, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk
1 1/2 cups reduced-sodium fat-free chicken broth
1 1/2 cups frozen southern style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
12 1/4 ounces whole mexicorn whole kernel corn, drained
1 lb small shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro

Steps:

  • Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper and serrano chile to pan; saute' 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

SOUTHWEST CHICKEN CORN CHOWDER



Southwest Chicken Corn Chowder image

This is an easy soup to make. I tend to eye everything when I am cooking, so these amounts are appox. Every time I make this, it doesn't last very long... it has become a favorite in my home.

Provided by Catherine Badowski

Categories     Chowders

Time 50m

Number Of Ingredients 16

1 1/2 Tbsp butter
1/2 large white onion (medium chop)
1 large celery stalk (medium chop)
5 c chicken stock
2 medium red potatoes (1 inch cubes)
1 1/2 tsp poultry seasoning
1 1/2 tsp chili powder
2 c frozen corn
1 can(s) green chiles, diced
2 c mexican blend shredded cheese
1 lb chicken tenders or breasts (cubed)
1 roasted red pepper (jarred is fine, diced)
salt and pepper (to taste)
1 c half and half
fresh cilantro or parsley (your personal preference)
dash(es) hot sauce

Steps:

  • 1. saute chopped onion and celery with butter in large soup pot over medium heat until onions are translucent and celery is tender.
  • 2. add chicken stock, potatoes, poultry seasoning, chili powder, and salt and pepper (to taste). Bring to boil, about ten minutes or until potatoes are tender.
  • 3. lower heat and add corn, cook until corn is heated through.
  • 4. remove roughly 2 cups of soup mixture and puree in blender, add back to cooking pot.
  • 5. add raw chicken, green chiles, roasted red pepper, half and half, cheese and cilantro. cook until chicken is cooked.
  • 6. add hot sauce to taste and serve topped with mexican cheese.

SOUTHWEST-STYLE POTATO CORN CHOWDER



Southwest-Style Potato Corn Chowder image

Make and share this Southwest-Style Potato Corn Chowder recipe from Food.com.

Provided by TheGrumpyChef

Categories     Chowders

Time 35m

Yield 5 serving(s)

Number Of Ingredients 13

1 large onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
3 1/2 cups fat-free chicken broth, divided
3 1/2 cups red potatoes, peeled and cubed (1/2 inch)
1 large bay leaf
3/4 teaspoon dried thyme leaves
1/4 teaspoon dry mustard
2 1/2 cups 1% low-fat milk
2 1/2 cups frozen whole kernel corn
6 ounces Canadian bacon, julienned
salt, to taste
white pepper, to taste

Steps:

  • Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
  • Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
  • Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
  • Discard bay leaf.
  • Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
  • Stir in Canandian bacon and simmer, covered, 5 minute.
  • Season to taste with salt and white pepper.

Nutrition Facts : Calories 290.4, Fat 6.5, SaturatedFat 2, Cholesterol 24.5, Sodium 924.4, Carbohydrate 43.9, Fiber 4.2, Sugar 8.8, Protein 17

SOUTHWEST SHRIMP AND CORN CHOWDER



SOUTHWEST SHRIMP AND CORN CHOWDER image

Categories     Soup/Stew     Shellfish     Quick & Easy     Healthy

Yield 6 1 cup servings

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about 1 small)
1 (4.5-ounce) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 1/2 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
1 pound peeled and deveined small shrimp
2 tablespoons chopped fresh cilantro

Steps:

  • 1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro. Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.

SOUTHWEST CORN CHOWDER



Southwest Corn Chowder image

A frend of mine was the owner of Tucson's Southwest Grill.I helped him put his menu together.This was a favorite of mine.12/31/13.

Provided by Karl Strasser

Categories     Other Appetizers

Time 1h40m

Number Of Ingredients 14

1 lb carrots, diced
1/2 lb celery diced
1 bunch scallions sliced
3 lb corn and pepper mix
1/2 Tbsp fresh garlic minced
1/2 Tbsp montreal steak seasoning
1/3 c chicken base
1 qt water
1 qt heavy cream
1 qt half and half
1 Tbsp hot sauce (choula)
1/2 Tbsp white pepper
3 Tbsp liquid smoke flavoring
1 lb roux

Steps:

  • 1. In a large stock pot saute all vegetable.
  • 2. Add garlic, corn blend, liquid smoke, chicken base and water.
  • 3. Bring to a simmer for 20 minutes.
  • 4. Add all remaining ingredients, except roux.
  • 5. Bring to a low simmer and add roux and cook 15 minutes or until soup thickens.Stiring constantly.

SOUTHWEST CORN CHOWDER



Southwest Corn Chowder image

Provided by Kitchen Crew

Categories     Chowders

Number Of Ingredients 15

6 large ears of corn
1 tsp corn oil
2 onions, chopped
2 cloves garlic, chopped
1.5 poblano peppers, seeded, diced
2 serrano peppers, seeded and diced
3 c chicken stock
2 c heavy cream
salt to taste
1 Tbsp lime juice
1 small baking potato, peeled and diced
1/2 c jicama, peeled and diced
1/4 red bell pepper, seeded and diced
1/4 yellow bell pepper, seeded and diced
1 Tbsp fresh cilantro, finely chopped

Steps:

  • 1. Shuck corn, remove silk, and cut kernels from cob.
  • 2. Set aside 3/4 cup.
  • 3. Heat oil in a heavy saucepan over medium heat.
  • 4. Stir in reamining corn kernels and onions.
  • 5. Saute for about 10 minutes or until onions are soft and juices have cooked down--do not brown.
  • 6. Add garlic, 1 chopped poblano, 1 chopped serrano chile and chicken stock.
  • 7. Bring to a boil, stirring frequently.
  • 8. Reduce heat and simmer for 20 minutes.
  • 9. Stir in cream.
  • 10. Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
  • 11. Remove from heat.
  • 12. Pour soup into a blender and blend until very smooth.
  • 13. Season to taste with salt and lime juice.
  • 14. Set aside and keep warm.
  • 15. Fill a large pot three-quarters full with water.
  • 16. Season lightly with salt.
  • 17. Bring to a boil.
  • 18. Add potato and cook for 2 minutes.
  • 19. Add reserved 3/4 cup corn kernels and cook for 2 minutes.
  • 20. Add jicama, bell peppers and remaining diced poblano and serrano chiles; cook for 2 minutes.
  • 21. Drain vegetables and immediately fold into warm soup.
  • 22. Pour equal portions into six warm soup bowls.
  • 23. Sprinkle an equal amount of chopped cilantro on each and serve immediately.

Related Topics