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Green Chile Chicken Corn Chowder

This creamy corn soup is packed with green chiles, red peppers, onion, cheese, chicken and potatoes - yum!
4.77 from 21 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch, Side Dish, Soup
Cuisine American, Mexican
Servings 8
Calories 329 kcal

Ingredients
  

  • 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

Instructions
 

  • 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