Corn-Chicken-Chile Chowder

2013 – Gluten Free Living

Corn-Chicken-Chile Chowder is marveous. 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 and it’s everything it’s cracked up to be and MORE! I LOVED this chowder. 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 since 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 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 which is a delicious whole wheat breadmaker bread made with vital wheat gluten so that it raises to be very 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).

If you’re looking for a way to use fresh corn, leftover rotisserie chicken, and you want a southwestern flavor with chilies and a little kick with cayenne pepper, then by all means, give this recipe a try. This recipe is gluten free though obviously not dairy free. It’s NOT low calorie, but it is extremely tasty, and 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!

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Corn-Chicken-Chile Chowder is spectacular in taste and texture.

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

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

 

Here’s what I did.

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Place two boneless, skinless chicken breasts in a crockpot with water. Salt and pepper the water generously. Cook the chicken on high for 4-5 hours. Remove the chicken and shred it. Save the chicken broth for the recipe later.

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 Cut bacon pieces in 1/2 to 3/4 inch pieces. Place in large stock pot and fry until crisp tender. Drain the bacon on paper towels.

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Meanwhile, dice green onions. Cut the whites and they will be added to the chowder. The green tops will be sliced and used for garnish later. Peel and cube three large potatoes. I had about  1/2 inch to 3/4 inch-deep of bacon drippings leftover after frying the bacon. Add potatoes and the white part or the green onions to bacon drippings and saute over medium heat. Saute a few minutes.

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Add gluten free flour and whisk to combine. Saute about another minute or so. Then add heavy whipping cream. Stir to combine.

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Add Old Bay seasoning, thyme, parsley, cayenne pepper, kosher salt, pepper, and chicken broth/stock from cooking off chicken breasts.

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

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Meanwhile, cut corn off cobs. You can press the back of the knife against the cob to remove pulp. Once potatoes have cooked, add corn, shredded chicken and undrained diced green chilies. Stir to combine and heat through – about 10 minutes.

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Here’s a look at this fine Corn-Chicken-Chile Chowder. Yum, yum!

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

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Each bite of chowder has lots of gooey cheese, bacon and onions. This soup is terrific. Corn-Chicken-Chile Chowder is tasty and has a little zip due to the diced green chilies and cayenne pepper. 

 

Here’s the recipe.

CORN- CHICKEN-CHILE CHOWDER

(Recipe adapted from Buns in My Oven)

Print Recipe
Corn-Chicken-Chile Chowder BigOven - Save recipe or add to grocery list Yum
Fantastic Tex-Mex chowder with fresh corn-on-the-cob, rotisserie chicken, diced green chilies and garnished with bacon, cheddar cheese, and green onions. This recipe is gluten free.
Prep Time 25 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. In a large stock pot, fry the bacon pieces until crisp.
  2. Remove bacon from the pan and drain on paper towels.
  3. Set aside bacon for garnish.
  4. Leave the bacon drippings in the pan.
  5. Peel and chop potatoes into bite-sized chunks.
  6. Slice the green onions very thin separating the greens from the whites.
  7. Place the potatoes and white green onion pieces into the stock pot with bacon drippings and sauté over medium heat about 3-5 minutes.
  8. Add gluten free flour and stir constantly for about a minute.
  9. Slowly add the heavy whipping cream and stir to combine.
  10. Then add the chicken stock, Old Bay Seasoning, thyme, parsley, cayenne pepper, salt, and pepper and stir well.
  11. Bring to a boil over medium heat, stirring occasionally.
  12. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender.
  13. Add corn, chicken, and green chilies.
  14. Cook over low heat until heated through, about 10 minutes.
  15. Ladle chowder into bowls and garnish with green onion tops, bacon, and cheddar cheese.
Recipe 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.
Recipe adapted from Buns in My Oven.

 

[b]Corn-Chicken-Chile Chowder[/b]
Recipe Type: Soups, Stews & Chowders
Cuisine: Tex-Mex
Author: Teresa Ambra adapted from [url href=”http://www.bunsinmyoven.com/2011/02/18/corn-and-chicken-chowder/” target=”_blank” title=”corn and chicken chowder”]Buns in My Oven[/url]
Prep time:
Cook time:
Total time:
Serves: 6
Fantastic Tex-Mex chowder with fresh corn-on-the-cob, rotisserie chicken, diced green chilies and garnished with bacon, cheddar cheese, and green onions. This recipe is gluten free.
Ingredients
  • 6 ears of fresh corn, husked, silks removed, and cut off cob
  • 6 slices bacon, cut in ½-inch to ¾-inch pieces and fried until crisp tender
  • 8 green onions, diced
  • 3 large potatoes, peeled and cubed
  • ¼ to 1/3 cup gluten-free flour
  • 3 cups heavy whipping cream
  • 2 cups chicken stock
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 4-oz. can diced green chilies
  • 2 boneless chicken breasts, boiled or baked, shredded, or the equivalent in leftover rotisserie chicken
  • ½ tsp. kosher salt
  • 1/8 tsp. pepper
  • grated cheddar cheese, for garnish
Instructions
  1. In a large stock pot, fry the bacon pieces until crisp.
  2. Remove bacon from the pan and drain on paper towels.
  3. Set aside bacon for garnish.
  4. Leave the bacon drippings in the pan.
  5. Peel and chop potatoes into bite-sized chunks.
  6. Slice the green onions very thin separating the greens from the whites.
  7. Place the potatoes and white green onion pieces into the stock pot with bacon drippings and sauté over medium heat about 3-5 minutes.
  8. Add gluten free flour and stir constantly for about a minute.
  9. Slowly add the heavy whipping cream and stir to combine.
  10. Then add the chicken stock, Old Bay Seasoning, thyme, parsley, cayenne pepper, salt, and pepper and stir well.
  11. Bring to a boil over medium heat, stirring occasionally.
  12. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender.
  13. Add corn, chicken, and green chilies.
  14. Cook over low heat until heated through, about 10 minutes.
  15. Ladle chowder into bowls and garnish with green onion tops, bacon, and cheddar cheese.
Notes
You may substitute two 15-oz. cans corn and a 15-oz. can creamed corn for the fresh corn in the recipe.[br][br]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.

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Doesn’t Corn-Chicken-Chili Chowder look marvelous?

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Are you ready to try a sample of this great tasting, savory chowder?

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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!

You may also enjoy these delicious recipes! 

Roasted Corn Chowder

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Southern Style Succotash Chowder

Southern Style Succotash Chowder - IMG_3474

 

Southwest Chicken Chowder

Southwest Chicken Chowder | Can't Stay Out of the Kitchen | this wonderful #Tex-Mex #soup can be pureed or not - your preference. It's delicious either way. #glutenfree #chicken #blackbeans #corn

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