Best Tex Mex Corn Chowder Recipes

TEX-MEX CHICKEN AND CORN CHOWDER

Tex-Mex Chicken and Corn Chowder image

This chowder is perfectly thick, creamy, and has a ton of flavor... without being too spicy. Very easy to make, it's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.

Provided by michelle pitts

Time 50m

Number Of Ingredients 12

Ingredients

3 Tbsp butter
4 chicken breasts, cubed
1 bunch green onions, chopped
2 clove garlic, minced
2 c half and half
2 c shredded Monterey Jack cheese
2 can(s) cream corn (14.75 oz each)
1 can(s) chopped green chiles, drained (4 1/2 oz)
1/2 tsp hot sauce
1/4 tsp salt
1/4 tsp ground cumin
2 Tbsp chopped cilantro

Steps:

1. Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
2. Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
3. Stir in cilantro and serve.

TEX-MEX CORN CHOWDER

Tex-Mex Corn Chowder image

I like things that are a little unexpected and unusual. But easy. Everyone raves about the full flavors and textures of this chowder. For the adventuresome--enjoy!

Provided by HAMM

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

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ cups chopped onion
2 tablespoons margarine
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) package frozen corn kernels, thawed
2 cups medium salsa
1 (14.5 ounce) can chicken broth
8 ounces cream cheese, softened
1 cup milk

Steps:

In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

Nutrition Facts : Calories 299 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 18.6 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 9.6 g, Sodium 705.8 mg, Sugar 9 g

TEX-MEX CORN CHOWDER

Tex-Mex Corn Chowder image

Condensed cream of chicken soup mixed with milk serves as the base for this easy chowder thickened with corn, crumbled bacon and four cheeses.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

Ingredients

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups milk
1 cup frozen corn
1/2 tsp. chili powder
4 slices cooked OSCAR MAYER Center Cut Bacon, crumbled, divided
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Bring soup, milk, corn, chili powder and half the bacon in saucepan, stirring occasionally.
Simmer on medium-low heat 5 min., stirring occasionally.
Serve topped with cheese and remaining bacon.

Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 830 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 6 g, Protein 13 g

MARY'S TEX MEX CORN CHOWDER

Mary's Tex Mex Corn Chowder image

Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :)

Provided by Schnecke

Categories Chowders

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
2 garlic cloves, crushed
3 bell peppers, chopped
500 ml boiling water
2 teaspoons vegetable stock powder
2 tablespoons sherry wine
8 medium potatoes, cubed
1 red chili pepper, diced
4 -5 canned jalapenos, diced
4 (320 g) cans corn
750 ml whole milk
500 ml cream

Steps:

Chop peppers.
Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
Mix vegetable stock powder & water in a mixing cup.
Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
Serve with a savory/salty bread to balance the sweetness & heat of the soup.

TEX-MEX CORN CHOWDER

Tex-Mex Corn Chowder image

chowder with a kick.

Provided by Jackie Brink

Categories Chowders

Number Of Ingredients 11

Ingredients

2 Tbsp butter
1 onion, chopped
2 Tbsp all-purpose flour
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper, or to taste
1 lb frozen corn
2 c prepared salsa
2 c chicken stock
1 c milk
salt and freshly ground pepper to taste

Steps:

1. Heat the butter in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Stir in the flour, chili powder, cumin, and cayenne and cook for 2 minutes. Add the remaining ingredients and bring to a boil, stirring occasionally.

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