Mexican Chicken Corn Chowder |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is my version of a most requested chowder here in Southern Indiana. DH and I adore lots of flavor, so this is our Arizona/Indiana take on corn chowder. Ingredients:
2 1/2 cups frozen hash browns |
1 cup corn (frozen, or canned) |
1 cup chicken breast (cut in 1/2-1-inch cubes) |
1/2 cup green onion (chopped) |
1 small bell pepper (chopped) |
1 (4 ounce) can diced green chilies |
1 (2 ounce) can pimientos |
1 (12 ounce) can evaporated milk |
1 1/2 cups whole milk |
salt and pepper |
1 cup sharp cheddar cheese (shredded) |
Directions:
1. Sauté hash browns and chicken until chicken is no longer pink; set aside.
2. Sauté corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
3. Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.
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