Southwestern Chicken Corn Chowder

Posted on March 8, 2012. Filed under: Favorite Recipes |

One of my favorite Campbell’s Soups is the Chicken Corn Chowder,  so one day recently I decided I should try to make it from scratch. Yesterday I did it, and love the result.

I started by boiling a whole chicken (well, … no feathers), then de-boning the bird and reserving about a cup of the broth. I had seasoned the water and the bird with some Poultry Seasoning, Black Pepper, Chipotle Pepper, Garlic powder, and Salt. No measurements, just dumped some in the pot. My best guess would be about a tsp of each. I boiled the bird for about 45 minutes, I did not want the meat to fall off the bone and be all stringy; I wanted chunks of chicken! That was on Tuesday.

On Wednesday I got a dutch oven on the stove and started with melting a stick of margerine slowly, while I chopped the 6 carrots and 3 stalks of celery (complete with leaves). I tossed the carrots in the now boiling margerine first, since they take the longest to cook, then the celery a few minutes later. Next I chopped up 1 green and 1 red bell pepper, one rather large (and hot!) jalapeno, and added them to the simmering margerine and veggies. I did the same with a zucchini and 3 small onions. Next I added a cup of barley flour and stirred it all in with the margerine and veggies.

I now added the milk. The recipes I had consulted all called for half-and-half or straight up cream, but I am interested in cutting calories where I can, so I used low-fat milk, because the next ingredient would make up for the lack of calories- Velveeta Cheese. I used about a half brick of it, chopped up and melted (for the most part) in the microwave, then dumped rather unceremoniously into the pot.

I next added a whole bag (1lb) of frozen corn. Next I got out my bag of potatoes and began washing them and chopped one when I noticed a problem. All of the red skinned potatoes in the 5lb. bag were green. Not good. Not a one of them was good, so I threw out the whole bag. This is the third time in about a year this has happened and from two different grocery stores. The green potatoes have a toxin in them, due to being exposed to sunlight too soon, that won’t kill ya, but can give you some stomach problems. Oh well.

Now came the spices: I added a bunch of salt (maybe 2 tsps?), black pepper, cumin, garlic powder (I was too rushed to mince up my own garlic), chipotle pepper and powdered oregano. I did not measure anything sooo…good luck.

Next came the chicken and the broth. I piled it all on top then slowly stirred it all in. Finally, I added 2 cans of diced tomatoes and 1 can of black beans (rinsed).

The obvious chowder fail here is the lack of potatoes…but…the end result was a delicious, cheesey, spicy delightful stew/soup/chowder.

Experiment with the amount of milk, flour, cheese and seasonings to suit your taste and to achieve the consistency desired. We like things a tad bit hot-n-spicy at the Walker house. I think the chowder could have been a bit thicker, but the potatoes were supposed to do that as my plan was to mash some and cube some. But, again, we were very pleased with the results as is.



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