Green Chile Chicken Corn Chowder
This creamy corn soup is packed with green chiles, red peppers, onion, cheese, chicken and potatoes - yum!
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Dinner, Lunch, Side Dish, Soup
Cuisine American, Mexican
Servings 8
Calories 329 kcal
- 1 tbsp extra virgin olive oil
- 1 12 oz package pre-cooked jalapeno chicken sausage (sliced or chopped into bite-sized pieces)
- 1 cup chopped onion
- 1 cup diced red bell pepper
- 4 garlic cloves minced
- 1 tsp ground cumin
- 1/2 tsp cayenne ground red pepper
- 4 cups fat-free low-sodium chicken broth
- 1/2 cup canned green chiles
- 2 cups baby red or yukon gold potatoes scrubbed & chopped
- 3 cups frozen whole-kernel corn
- 1/2 cup all-purpose flour
- 2 cups 1% milk
- 1 1/2 cups 50% reduced fat sharp cheddar cheese shredded
- Salt and pepper to taste
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.
Keyword Chicken, chowder, corn, hatch green chile, potatoes, sausage, shishito peppers