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Corn Chicken Chile Chowder | Can't Stay Out of the Kitchen | this fantastic #TexMex #soup is hearty, satisfying & so filling. It's filled with Southwestern flavors that give it zest, but it's not overpowering. #corn #chicken #chowder #GreenChilies #CornChowder #GlutenFree #CornChickenChileChowder

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.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
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
  

  • 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-label]

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
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