Green Chile Chicken Chowder

8 Servings
100% would make this recipe for Green Chile Chicken Chowder again.

Spicy chowder that is great during cool weather. Serve with a side salad and crusty bread.

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0 : 42

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Green Chile Chicken Chowder Ingredients

1 Rotisserie chicken de boned and torn into bite size pieces	2 cups Colby jack cheese shredded
6 cloves Garlic minced	2 cans Cream style corn 14.75 oz cans
4 tablespoon Butter	1 can (12 oz) Regular corn drained
2 cups Chicken broth	24 ounces Chopped green chile to taste
2 teaspoon Cumin	1 can (12 oz) Rotel tomatoes extra hot, drained
3 1/2 cups Half n half	1 bunch Cilantro chopped, for garnish

Instructions for Green Chile Chicken Chowder

1. Saute' garlic in butter in medium to large stock pot for 2-3 minutes. Add chicken and continue to saute' for 3-4 minutes. Use med low heat to prevent scorching.

2. Add broth and cumin to stock pot. Bring to a low boil. Reduce heat to low, cover, and simmer for 5-10 minutes.

3. Stir in half n half, cheese, corn, and chile. Continue heating on med low, stirring frequently until all cheese is melted. Stir in rotel.

4. Continue cooking on medium low heat for 35-40 minutes uncovered. It will stick if heat is too high, so stir frequently and watch the heat level. The longer you heat the chowder the thicker it gets - if you can, let it heat for an hour or more.

Notes:

Fresh roasted green chile (New Mexican green chile) is by far the best choice. If not available, the frozen variety is highly preferred to canned.

Garnish with fresh chopped cilantro if desired.

If, while you are making the chowder, you realize it is too hot (chile-wise), add more cheese.

This dish is good the day you make it, but amazing the next day when the flavors have melded. After initial cooking (through step 3), dish can be transferred to a crock pot for further heating.

Main Ingredient: Cuisine: Mexican

Ingredient Insight - look inside this recipe

Butter

Chicken

Chicken Broth

Chile

Cilantro

Cream

Cumin

Garlic

Tomatoes

Winter Superbowl Fall Slow cook Saute Spicy Soup Main Dish Mexican

for flavor and categorization

I only added one can of creamed corn and I had to sub canned chilis but I would make it again for sure. Great recipe. Can't wait to taste it today to see what its like the day after.

woogie
on Nov 1 2007 10:16AM

Total Time: 1:00
Active time: 0:40

[I made edits to this recipe.]

mtnhorn
on Nov 1 2007 9:44AM

EXCELLENT! I made minor substitutions to go with I had on hand, but the basic mix is outstanding. Years ago there were velveeta recipes that were similar, but I've stopped using that product for health reasons, this is awesome.