2013 – Gluten Free Living

Corn Chicken Chile Chowder is marvelous. About a year and a half ago I saw a picture of this divine soup on Pinterest. Wow! I knew immediately I wanted to give this recipe a try. Well, I finally got around to making it the other day. It’s certainly everything it’s cracked up to be and MORE! I LOVED this chowder.

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I was looking for a way to make a fresh corn chowder in a more southwestern style. I’ve got a lot of different ideas ruminating in my head about making one and the ingredients I want to try out. But for the moment I decided to try this one. It seemed relatively easy, and it used several of the ingredients I wanted to use in a corn chowder recipe.

I was not the least disappointed with this recipe even though I did make a few changes. First, I cut the cayenne pepper back to 1/8 teaspoon. One-quarter teaspoon is a LOT of cayenne pepper for those who aren’t used to it. Corn Chicken Chile Chowder still has plenty of zip because it also has a can of diced green chilies.

I also used gluten free flour so this recipe can be made gluten free for those with gluten allergies. Finally, I substituted heavy whipping cream for milk so I could get a nice thick chowder.

Oh, my! This was SO delicious. The toppings of cheddar cheese, bacon pieces, and green onions were awesome. They added so much texture and taste to an already scrumptious chowder! Corn Chicken Chile Chowder is amazing! I am indebted to Buns in My Oven for this fabulous recipe. She has a great website that I recommend you check out. I subscribe to it via “bloglovin’,” so I’m able to view great new recipes regularly, too.

I served this fabulous chowder with Seven Grain Bread. It’s a delicious whole wheat breadmaker bread. It’s made with vital wheat gluten so it raises well and is light and fluffy. (Sorry to my gluten intolerant friends. I’ve tried gluten free breads using xanthum gum as suggested. But it binds to the breads and makes them heavy rather than airy and soft-textured).

This recipe is a way to use fresh corn and leftover rotisserie chicken that includes a southwestern flavor. The green chilies, cayenne pepper and Old Bay Seasoning add a delicious kick. Corn Chicken Chile Chowder is a keeper. This recipe is gluten free though obviously not dairy free.

It’s NOT low calorie, but it is extremely tasty. It’s not made with a lot of processed foods like most soups are. You and your family will be wonderfully pleased after sampling this delightful chowder. I gobbled this soup up and couldn’t get enough of it. I was hard-pressed not to eat several bowls at once! Put this savory chowder on your list of recipes to try soon!

I initially posted this recipe in June 2013. I was very new to taking pictures with my Canon camera at the time. My pictures were okay, but not what I’d hoped they would be. I recently remade this recipe (April 2020) and served it with Chili’s Caribbean Salad Copycat Recipe.

This chowder turned out wonderfully well. This recipe is really not all that difficult and it really satisfies a hearty appetite. Give it a try and you’ll see what I mean.

Corn Chicken Chile Chowder is spectacular in taste and texture.

This chowder has an explosion of flavors that melt on your taste buds.

I prefer to eat homemade soups with homemade breads or rolls rather than crackers and Seven Grain Bread was perfect.

Corn Chicken Chile Chowder was terrific with Chili’s Caribbean Salad.

Here’s what I did.

I used these ingredients.

 Cut bacon pieces in 1/2 to 3/4 inch pieces. Place in large stock pot or Dutch oven and fry until crisp tender. 

Drain the bacon on paper towels.

To bacon drippings in pan, add potatoes and the white part or the green onions. Saute a few minutes over medium heat. 

Saute a few minutes.

Add gluten free flour and whisk to combine. Saute about another minute or so.

Add heavy whipping cream. 

Stir to combine.

Add chicken broth.

Add Old Bay seasoning, thyme, parsley, cayenne pepper, sea salt and pepper.

Stir to combine. Bring to a boil. Reduce heat and cook about 12-15 minutes or until potatoes are tender.

Meanwhile, cut corn off cobs.

Once potatoes have cooked, add corn, chopped or shredded chicken and green chilies.

Stir to combine. Heat through – about 10 minutes.

To serve: Ladle chowder into bowls. Garnish with shredded cheddar cheese, bacon pieces, and green onion tops. I served mine with Seven Grain Bread. We loved the flavors and texture of this amazing chowder recipe.

Each bite of this chowder has lots of gooey cheese, bacon and onions. It was awesome with Chili’s Caribbean Salad Copycat recipe.

This soup is terrific. Corn Chicken Chile Chowder is tasty and has a little zip due to the diced green chilies, cayenne pepper and Old Bay Seasoning. 

Here’s the recipe.

CORN CHICKEN CHILE CHOWDER

(Recipe adapted from Buns in My Oven)

Corn Chicken Chile Chowder

Teresa Ambra

Corn Chicken Chile Chowder is a fantastic Tex-Mex chowder with fresh corn-on-the-cob, rotisserie chicken and diced green chilies. It's garnished with bacon, cheddar cheese, and green onions. This soup is so hearty, filling and satisfying that we eat it all year round. But it's certainly an excellent choice for cool, fall or winter nights when you want something to warm you up. Gluten free.

No ratings yet

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Chicken, Main Dish, Soups, Stews & Chowders

Cuisine Tex-Mex

Servings 12

Calories 415 kcal

Equipment

• 1 large stock pot
• 1 sharp knife to cut vegetables
• 1 wooden spoon
• 1 soup ladle
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 6 ears fresh corn-on-the-cob husked
• 6 slices bacon cut in ½-inch to ¾-inch pieces and fried until crisp tender
• 8 green onions diced (separating the white parts from the green parts)
• 1 lb. petite red potatoes halved, but unpeeled
• 1/4 to 1/3 cup gluten free flour or regular all-purpose flour if you don't need to keep the recipe gluten free
• 3 cups heavy whipping cream
• 3 cups chicken stock
• 2 tsp. Old Bay Seasoning
• 1 tsp. dried parsley flakes
• 1/2 tsp. dried thyme
• 1/8 tsp. cayenne pepper
• 4 oz. can green chilies diced, drained
• 1 lb. cooked chicken shredded or chopped
• 1/2 tsp. sea salt or kosher salt
• 1/8 tsp. ground black pepper
• 3/4 cup sharp Cheddar cheese shredded, for garnish

Instructions

 

• In a large stock pot, fry the bacon pieces until crisp.
• Remove bacon from the pan and drain on paper towels.
• Set aside bacon for garnish.
• Leave the bacon drippings in the pan.
• Slice the green onions very thin separating the greens from the whites.
• Place the potatoes and white green onion pieces into the stock pot with bacon drippings and sauté over medium heat about 3-5 minutes.
• Add gluten free flour and stir constantly for about a minute.
• Slowly add the heavy whipping cream and stir to combine.
• Then add the chicken stock, Old Bay Seasoning, thyme, parsley, cayenne pepper, salt, and pepper and stir well.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender.
• Add corn, chicken, and green chilies.
• Cook over low heat until heated through, about 10 minutes.
• Ladle chowder into bowls and garnish with green onion tops, bacon, and one tablespoon of Cheddar cheese.

Notes

NOTE: You may substitute two 15-oz. cans corn and a 15-oz. can creamed corn for the fresh corn in the recipe.

 

 

NOTE: You can also cook chicken in a crockpot for 5-6 hours on high. Cut down and shred and use the broth for this recipe.

 

NOTE: You can use regular all-purpose flour in this recipe instead of gluten free flour.

 

Recipe adapted from Buns in My Oven.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 415kcalCarbohydrates: 22gProtein: 17gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 105mgSodium: 301mgPotassium: 581mgFiber: 2gSugar: 7gVitamin A: 1133IUVitamin C: 10mgCalcium: 78mgIron: 2mg

Keyword bacon, cheese, chicken, corn, gluten free, green chilies, main dish, potatoes, soup, Tex Mex

Tried this recipe?Let us know how it was!

Doesn’t Corn Chicken Chile Chowder look marvelous? We loved it with Chili’s Caribbean Salad.

Are you ready to try a sample of this great tasting, savory chowder? The addition of bacon, cheese, and green onions on top make this chowder really special.

The savory richness from using the bacon drippings also provided great flavor in this recipe. I like to sop up my soups and chowders with homemade bread!

Corn Chicken Chile Chowder is so hearty, filling and satisfying. We enjoy it for lunches throughout the whole year!

You may also enjoy these delicious recipes! 

Roasted Corn Chowder

Southern Style Succotash Chowder

Southwest Chicken Chowder

Corn Chicken Chile Chowder

Teresa Ambra

Corn Chicken Chile Chowder is a fantastic Tex-Mex chowder with fresh corn-on-the-cob, rotisserie chicken and diced green chilies. It’s garnished with bacon, cheddar cheese, and green onions. This soup is so hearty, filling and satisfying that we eat it all year round. But it’s certainly an excellent choice for cool, fall or winter nights when you want something to warm you up. Gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Chicken, Main Dish, Soups, Stews & Chowders

Cuisine Tex-Mex

Servings 12

Calories 415 kcal

Equipment

• 1 large stock pot
• 1 sharp knife to cut vegetables
• 1 wooden spoon
• 1 soup ladle
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 6 ears fresh corn-on-the-cob husked
• 6 slices bacon cut in ½-inch to ¾-inch pieces and fried until crisp tender
• 8 green onions diced (separating the white parts from the green parts)
• 1 lb. petite red potatoes halved, but unpeeled
• 1/4 to 1/3 cup gluten free flour or regular all-purpose flour if you don't need to keep the recipe gluten free
• 3 cups heavy whipping cream
• 3 cups chicken stock
• 2 tsp. Old Bay Seasoning
• 1 tsp. dried parsley flakes
• 1/2 tsp. dried thyme
• 1/8 tsp. cayenne pepper
• 4 oz. can green chilies diced, drained
• 1 lb. cooked chicken shredded or chopped
• 1/2 tsp. sea salt or kosher salt
• 1/8 tsp. ground black pepper
• 3/4 cup sharp Cheddar cheese shredded, for garnish

Instructions

 

• In a large stock pot, fry the bacon pieces until crisp.
• Remove bacon from the pan and drain on paper towels.
• Set aside bacon for garnish.
• Leave the bacon drippings in the pan.
• Slice the green onions very thin separating the greens from the whites.
• Place the potatoes and white green onion pieces into the stock pot with bacon drippings and sauté over medium heat about 3-5 minutes.
• Add gluten free flour and stir constantly for about a minute.
• Slowly add the heavy whipping cream and stir to combine.
• Then add the chicken stock, Old Bay Seasoning, thyme, parsley, cayenne pepper, salt, and pepper and stir well.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender.
• Add corn, chicken, and green chilies.
• Cook over low heat until heated through, about 10 minutes.
• Ladle chowder into bowls and garnish with green onion tops, bacon, and one tablespoon of Cheddar cheese.

Notes

NOTE: You may substitute two 15-oz. cans corn and a 15-oz. can creamed corn for the fresh corn in the recipe.

 

 

NOTE: You can also cook chicken in a crockpot for 5-6 hours on high. Cut down and shred and use the broth for this recipe.

 

NOTE: You can use regular all-purpose flour in this recipe instead of gluten free flour.

 

Recipe adapted from Buns in My Oven.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 415kcalCarbohydrates: 22gProtein: 17gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 105mgSodium: 301mgPotassium: 581mgFiber: 2gSugar: 7gVitamin A: 1133IUVitamin C: 10mgCalcium: 78mgIron: 2mg

Keyword bacon, cheese, chicken, corn, gluten free, green chilies, main dish, potatoes, soup, Tex Mex

Tried this recipe?Let us know how it was!