Chili Chicken Corn Chowder
My new recipe for Chili Chicken Corn Chowder has many satisfying properties that should allow me to hold my reign for at least another season. The chunks of tender white chicken, fire-roasted chili’s, sweet golden corn kernels, red bell peppers, baby kale, garlic, and the warm spices of cumin and chili powder are packed into a creamy brothy goodness. It’s a slightly sweet, spicy, creamy experience. And…it’s lowfat by using low fat evaporated milk and Laughing Cow brand light cheese triangles. No sense in using full fat where it’s not needed and you’ll never know the difference.
With a few more weeks of chilly weather in store, allow this soup to help get you to the finish line of the coldest winter to date. My Chili Chicken Corn Chowder offers a bowl of golden comfort.
Honorably,
The Soup Queen.
Don’t let the list of ingredients deter you….many are the basics of a good soup and you should have most on hand.
Chili Chicken Corn Chowder
4-6 servings
Ingredients:
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 large vidalia onion (sweet onion), diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 red bell pepper, diced
- 2 cups corn (fresh or frozen)
- 1 (4 oz) can fire roasted green chilis
- 1 Tbsp minced garlic
- 2 tsp sea salt
- 1 tsp pepper
- 1 Tbsp ground cumin
- 1 Tbsp Fiesta Lime Mrs. Dash seasoning (or other southwestern seasoning-low salt)
- 1 cup fresh chopped baby kale
- 2 Tbsp gluten free all purpose flour
- 32 oz Gluten free chicken stock
- 3 triangles of Laughing Cow light creamy Swiss cheese (or similar soft lowfat cheese)
- 1 (12 oz) can lowfat evaporated milk
- 2 cups rotisserie chicken, cubed
- 1/4 cup freshly shredded pepper jack cheese
Directions:
In a large stock pot or Dutch oven heat the olive oil and butter and add the onions, carrots, celery, and red bell pepper sauteing for 5-6 minutes. Add the corn, chili’s, garlic, and seasonings and continue to saute until all are tender, about 3-4 minutes. Add the baby kale and toss to combine. With a wire whisk add the flour and combine with the vegetables tossing around for 1-2 minutes. Slowly whisk in the chicken stock and allow to cook for 5 minutes – whisking – as it thickens.
With an immersion blender, blend 1/3 of the ingredients being careful not to blend too many of the veggies so there are still some for the soup. I kept the immersion blender on one end, pulsing. This adds another layer of creaminess without adding thickeners or cream. (You can also use a blender for 1/3 of the soup and adding it back). Now add the Laughing Cow cheese triangles, the evaporated milk, the chicken, and pepper jack cheese. Stir all together and allow to heat for 6-8 minutes on low or until fully warmed through.
Serve with corn chips on the side. Stores well for 2-4 days.
