Spring hill ranch chicken corn chile chowder recipe
Spring Hill Ranch Chicken Corn Chile Chowder
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Winters can be a little uncomfortable here in the mountains, but there are many positives about the colder season as well. One is that we tend to burn a bunch more calories, so we get to eat some of the richer comfort foods without the telltale spare tire showing up! Here’s one of our favorites, a chowder with chicken, corn and (of course) New Mexico green chile. This recipe makes 8 1-1/2 cup servings, so you might want to cut it in half. If you do, though, don’t skimp on the chicken!
Ready in: 1 hour 25 mins
- 4 slices bacon, diced
- 1 medium yellow or white onion, finely chopped
- 2 medium red bell peppers, finely diced
- 2 large cloves garlic, minced
- 2 medium New Mexico #6 (Big Jim) chiles, roasted, peeled and diced (or 2 4-ounce cans diced green chiles)
- 6 cups low sodium chicken broth (see “tip” below)
- 2 cups peeled and diced russet potatoes
- 1 1/2 pounds boneless skinless chicken meat, cooked and cut into spoon-sized pieces
- 1 cup frozen or drained canned corn
- 1/2 cup all-purpose flour
- 2 cups whole milk (2% is okay if necessary)
- 1 1/2 cups grated sharp white Cheddar cheese (or medium sharp yellow Cheddar if necessary), plus more for garnish
- 1/8 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 chopped green onions for garnish
Prep: 35 mins | Cook: 50 mins
1. In a 5+ quart soup pot or Dutch oven over medium heat, cook the bacon until it is crispy. Remove the bacon from the pan to drain on a piece of paper towel. Set aside.
2. To the bacon drippings, add the onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add the diced green chiles and cook for an additional minute. Add the chicken broth and potatoes. Bring the soup to a boil, reduce the heat, cover, and simmer it for 20 minutes or until the potatoes are tender. Add the chicken and corn and stir well.
3. Into a medium bowl, pour the flour. Gradually whisk in the milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in the grated cheese, cayenne pepper, salt and pepper.
4. Ladle the chowder into bowls and garnish with chopped green onions, grated cheese, and crumbled bacon. Serve with crusty bread, warm flour tortillas or tortilla chips.Tip
Make your own broth for this while you are cooking the chicken parts: In a large saucepan or a Dutch oven, stick 4 breast halves or 7 thighs (or a combination) and 6 cups of water. Add a couple roughly chopped carrots, a chopped onion and a tablespoon or so of parsley flakes. Bring the water to a boil. Reduce the heat to simmer and simmer the pot for an hour. Remove the chicken parts, skin and bone them and chop them for the chowder. Strain the broth and use it in the chowder.
Adapted from “Chicken, Corn & Potato Chowder Recipe with Green Chiles & Cheddar Cheese” on Cookincanuck.com.
Reference: Spring hill ranch chicken corn chile chowder recipe
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