Return to Chowders, Bisques, and Gumbos

 

Green Chili Chicken Chowder

4 star rating
 

Add a Photo

Submitted by: ezcooking

 

This chowder is made with cooked chicken, bacon, several hot peppers, canned corn, heavy whipping cream, potato flakes and a roux to thicken it.
 

Ingredients

  • 1/4 lb bacon, diced
  • 1 stick butter
  • 2 serrano peppers cleaned and finely diced, do not use pickled peppers.
  • 2 poblano peppers cleaned and finely diced
  • 1 jalapeno pepper cleaned and finely diced
  • 2 green chile peppers cleaned and finely diced
  • 1 onion finely diced
  • 3 garlic cloves finely chopped
  • Salt to taste
  • 1 Tbsp black pepper
  • 1 Tbsp white pepper
  • 1 Tbsp chili powder
  • 1/2 cup all-purpose flour (combine the white and black pepper, the chili powder and flour in one bowl)
  • 2 cups chicken broth
  • 1/2 cup milk
  • 2 lbs chicken, cubed and sauteed in 1/4 stick butter (mix dark & white meat) lightly salted and peppered, do not brown chicken, but stir so that it cooks evenly.
  • 2 cups heavy whipping cream
  • 1 cup shredded white cheese (Mexican or American)
  • 2 Tbsp finely chopped cilantro
  • 2 Tbsp virgin olive oil
  • 2 cans white or sweet yellow corn, drained
  • 1 cup instant potato flakes
  • 1 cup sour cream at room temperature

Save Recipe

Interact

 
Method

It is best to have all ingredients ready and within easy reach before starting, since the dish develops rather quickly. To make the base: In a large deep saucepan or Dutch oven or stew pot (no less than 8 qt size), begin cooking diced bacon over medium heat, stir often to turn and cook bacon evenly without burning. Lower heat if necessary so as not to crisp the bacon. Add stick of butter; stir until melted thoroughly. Add all the chopped peppers and onions, keep stirring frequently until peppers become lightly cooked. Add garlic, stir briskly for about 1 minute. Add flour mixture slowly and stir to form a roux (a thick paste). Add chicken broth and stir until roux dissolves evenly. Add milk, stir gently. Add pre-cooked chicken with drippings from pan. Raise heat slightly, but don't allow ingredients to stick to bottom of pan; stir often. Add heavy cream, stir evenly. Add shredded cheese, keep stirring slowly. Add chopped cilantro, olive oil and corn; stir. Add potato flakes, stir well, then lower heat to simmer and cover pot. Let cook for 10 to 15 minutes on low heat setting, stirring and checking periodically. Turn off heat; let stand for 10 minutes before serving. Stir in sour cream before serving. Serve in chowder bowls; garnish with your choice of more shredded cheese or cheddar crackers.

 

Notes: Prep time for this recipe is about 30 minutes or less. Assembly of ingredients should take about another 30 min, depending on the comfort level of the cook handling the ingredients.

 

Number of Servings: 6 to 10

 

Submitted by: ezcooking ()

Comment
 
 

Advertisement