Mexican Chicken Corn Chowder

"This is my version of a most requested chowder here in Southern Indiana. DH and I adore lots of flavor, so this is our Arizona/Indiana take on corn chowder."
 
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photo by lazyme photo by lazyme
photo by lazyme
Ready In:
20mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Sauté hash browns and chicken until chicken is no longer pink; set aside.
  • Sauté corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
  • Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.

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Reviews

  1. This was such a simple soup and very tasty. I used a Mexican 4-blend cheese that worked very well. I added a little bit of spicy Mrs. Dash to the leftovers to give it a bit of a bite. Thanks BakinBaby for a nice lunch. Made for Photo Tag.
     
  2. This was really flavorful and delicious. I had some leftover rotisserie chicken, so used that for the chicken, but otherwise made as directed. A good tasty easy dish to add to my repertoire.
     
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