Spicy Chicken and Corn Chowder

Spicy Chicken and Corn Chowder is loaded with chunks of chicken and lots of corn in a thick cream-based broth that’s full of spicy, smoky flavor. Serve with some crusty bread for a filling and hearty cold weather meal.

Cook Time: 20 mins

  • 1/4 cup butter
  • 1 large onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup all-purpose flour
  • 1 tablespoon paprika
  • 1 (32-ounce) carton chicken broth
  • 2 medium red potatoes, peeled and cut into 1/2-inch pieces
  • 1 tablespoon Worcestershire sauce
  • meat from 1 rotisserie chicken, skin removed
  • 1 (11-ounce) pacakge frozen corn, defrosted
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream

  1. In a Dutch oven, heat butter until melted. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.
  2. Stir in flour and paprika and cook 1 minute.
  3. Gradually stir in broth. Add potatoes and bring to a simmer. Simmer until potatoes are tender, about 10 to 12 minutes.
  4. Stir in Worcestershire sauce, chicken, corn, red pepper flakes, and salt.
  5. Simmer 2 to 3 minutes. Stir in heavy cream and remove from heat.

Original recipes from spicysouthernkitchen.com

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