Spicy Chicken Corn Chowder
Spicy Chicken Corn Chowder
Source: bakingwithjoshandange.com
Ingredients
Instructions Heat olive oil in a large soup pot over medium-high heat. Add garlic, onion, red pepper, and jalapeños. Sauté for 4-5 minutes until veggies are soft. Stir in the flour and paprika. Add chicken broth and potatoes. Bring soup to a boil. Simmer on medium-low heat for 12-15 minutes, stirring occasionally until potatoes are tender. Add corn, green chilies, Worcestershire sauce, salt, pepper, cayenne, and thyme. Simmer for 1 minute. Stir in chicken and simmer for an additional 2-3 minutes. Remove from heat and stir in sour cream.
Source: bakingwithjoshandange.com
Ingredients
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 yellow onion, chopped
- 1 red bell pepper, diced
- 2 jalapeños, seeded and diced
- 1/4 cup all-purpose flour
- 2 teaspoons paprika
- 4 cups chicken broth
- 1 1/2 cups red potatoes, diced
- 1 1/2 cups corn, frozen or fresh
- 4 oz can green chilies
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried thyme
- 1 rotisserie chicken, shredded
- 1/2 cup sour cream
Instructions Heat olive oil in a large soup pot over medium-high heat. Add garlic, onion, red pepper, and jalapeños. Sauté for 4-5 minutes until veggies are soft. Stir in the flour and paprika. Add chicken broth and potatoes. Bring soup to a boil. Simmer on medium-low heat for 12-15 minutes, stirring occasionally until potatoes are tender. Add corn, green chilies, Worcestershire sauce, salt, pepper, cayenne, and thyme. Simmer for 1 minute. Stir in chicken and simmer for an additional 2-3 minutes. Remove from heat and stir in sour cream.