You know me...always on the lookout for ways to use green chilies. Thanks to my great MIL, I have fresh, frozen green chili in my freezer. I thawed some out to to do something with and this soup turned out to be the perfect vehicle in which to use it. It happened to be a cloudy, cold-ish day here in SC so this chowder was extra good! IT Guy had a couple of bowls....and took some to work for lunch the next day. There's only a small amount left over to have as a snack but I have no doubt it won't last long.
Green Chili Chicken Corn Chowder
olive oil
1 medium onion - diced
2 cloves garlic – minced
1 10 ounce can creamed corn
1 32-ounce can chicken broth
1 can cream of chicken soup
2 small cans diced green chilies
3 chicken breasts – grilled and diced
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper, to taste
1 cup ½ & ½
Shredded cheddar cheese
In a large stock pot, sauté onion and garlic in some olive oil until tender.
Add the chicken broth, cream of chicken soup, corn and green chilies. Stir well and heat through. Add cooked diced chicken, chili powder, cumin and salt and pepper. Turn heat to low and add ½ & ½ . Serve with shredded cheese.
This soup starts out with this stuff....
Saute the onion and garlic in a little olive oil.
Add the chicken broth, soup, corn and green chilies.
I used double the amount of corn. Stir it up and heat through.
..then add the half & half.
heat on low until ready to serve.
Top with grated cheese!
Add the chicken and spices. Combine....
