Throwback Thursday: Green Chile Chicken Corn Chowder
Throwback Thursday: Green Chile Chicken Corn Chowder might be just the main course you are searching for. One serving contains 300 calories, 18g of protein, and 12g of fat. For $1.92 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Savour These Senses has 10 fans. If you have red bell pepper, flour, yukon gold potatoes, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 62%. Similar recipes include Chicken Sweet Corn and Green Chile Chowder, ThrowBack Thursday ~ Chipotle Lime Chicken Salad, and Throwback Thursday: Balsamic Baked Bruschetta Chicken.
Servings: 8
Ingredients:
½ cup canned green chiles
½ tsp cayenne (ground red pepper)
1 (12 oz) package pre-cooked jalapeno chicken sausage (sliced or chopped into bite-sized pieces)
3 cups frozen whole-kernel corn
1 tbsp extra virgin olive oil
4 cups fat-free low-sodium chicken broth
½ cup all-purpose flour
4 garlic cloves (minced)
1 tsp ground cumin
2 cups 1% milk
1 cup chopped onion
1 cup diced red bell pepper
1½ cups shredded 50% reduced fat sharp cheddar cheese
Salt and pepper (to taste)
2 cups baby red or yukon gold potatoes (scrubbed & chopped)
Equipment:
pot
stove
whisk
bowl
Cooking instruction summary:
Heat the olive oil in a large pot over medium-high heat. Add chicken sausage, onion, bell pepper, garlic and sauté 5 minutes.Add cumin, and cayenne pepper into the mixture, and sauté for 1 minute.Add broth, green chiles and potatoes and bring to boil. Cover, reduce heat to low, and simmer until potatoes are tender (10-15 minutes).Add corn and stir well. Raise stove heat to medium.Place flour in a bowl and gradually add milk, stirring with a whisk until blended.Add flour mixture to soup and cook over medium heat until thick (about 15 minutes), stirring frequently.Stir in cheese, salt, and pepper and serve with bread.
Step by step:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add chicken sausage, onion, bell pepper, garlic and sauté 5 minutes.
3. Add cumin, and cayenne pepper into the mixture, and sauté for 1 minute.
4. Add broth, green chiles and potatoes and bring to boil. Cover, reduce heat to low, and simmer until potatoes are tender (10-15 minutes).
5. Add corn and stir well. Raise stove heat to medium.
6. Place flour in a bowl and gradually add milk, stirring with a whisk until blended.
7. Add flour mixture to soup and cook over medium heat until thick (about 15 minutes), stirring frequently.Stir in cheese, salt, and pepper and serve with bread.
Nutrition Information:
covered percent of daily need
