Spicy Chicken Corn Chowder

Some might call this the perfect soup! Sweet corn, veggies and chicken mixed in a creamy, spicy broth make this one of our favorite soups in the fall!

Directions


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1. Heat olive oil in a Dutch oven (or a large soup pot with a lid) over medium-high heat.

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2. Add garlic, onion, red bell pepper, and jalapenos. Sauté for 4-5 minutes until veggies are soft.

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3. Stir in the flour and paprika.

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4. Add chicken broth and potatoes. Bring soup to a boil.

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5. Simmer on medium-low heat for 12-15 minutes stirring occasionally until potatoes are tender.

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6. Add corn, green chiles, Worcestershire sauce, salt, pepper, cayenne and thyme. Simmer for a minute.

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7. Stir in the chicken and simmer an additional 2-3 minutes.

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8. Remove from heat and stir in sour cream.

Spicy Chicken Corn Chowder

Yield: 6 servings
Author:
prep time: 20 Mcook time: 25 Mtotal time: 45 M
Some might call this the perfect soup! Sweet corn, veggies and chicken mixed in a creamy, spicy broth make this one of our favorite soups in the fall!

ingredients:

  • 1/4 cup olive oil
  • 3 garlic cloves, minces
  • 1 yellow onion, chopped
  • 1 red bell pepper, diced
  • 2 jalapeños, seeded and diced
  • 1/4 cup all-purpose flour
  • 2 teaspoons paprika
  • 4 cups chicken broth
  • 1 1/2 cups red potatoes, diced (about 2 medium potatoes)
  • 1 1/2 cups corn, frozen or fresh
  • 1 can green chiles (4oz)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • 1 rotisserie chicken, shredded
  • 1/2 cup sour cream

instructions:

How to cook Spicy Chicken Corn Chowder

  1. Heat olive oil in a Dutch oven (or a large soup pot with a lid) over medium-high heat.
  2. Add garlic, onion, red bell pepper, and jalapenos. Sauté for 4-5 minutes until veggies are soft.
  3. Stir in the flour and paprika.
  4. Add chicken broth and potatoes. Bring soup to a boil.
  5. Simmer on medium-low heat for 12-15 minutes stirring occasionally until potatoes are tender.
  6. Add corn, green chiles, Worcestershire sauce, salt, pepper, cayenne and thyme. Simmer for a minute.
  7. Stir in the chicken and simmer an additional 2-3 minutes.
  8. Remove from heat and stir in sour cream.

NOTES:

Top with tortilla strips and cheese if desired. Make this soup vegetarian by removing chicken and switching the chicken broth to veggie broth.

Calories

397.10

Fat (grams)

21.34

Sat. Fat (grams)

5.64

Carbs (grams)

29.41

Fiber (grams)

3.05

Net carbs

26.36

Sugar (grams)

6.06

Protein (grams)

24.12

Sodium (milligrams)

1025.44

Cholesterol (grams)

79.29
Created using The Recipes Generator