Ingredients
- 6 cups chicken stock/broth (it might've been more, I didn't measure)
- Leftover cooked chopped chicken or 2 boneless skinless chicken breasts chopped into bite size pieces (before cooking)
- I cooked my stock with 1/2 onion, 3 carrots, 3 celery stalks, fresh sage, fresh rosemary, black peppercorns, parsley, before straining, so I didn't add any veggies to the chowder, you might want to add some finely chopped onion if using canned broth (or not)
- 1 1/2 cups (approx.) cubed peeled red potatoes (my back was killing me, so I used frozen cubed potatoes cuz I didn't feel like peeling potatoes)
- 1 cup frozen corn kernels (or fresh if so inclined, I wasn't)
- 1 can hot fire roasted chiles (or use mild)
- Chipotle chile powder (I just shook in to taste)
- Ancho chile powder (ditto)
- cumin (about 1 tsp.)
- 1 tsp. Mexican oregano (ditto)
- 8 oz. cream cheese (I use Philly light)
- Big handful of shredded cheddar cheese ( I used Mexican blend)
- salt to taste
- corn starch and water if you want it thicker
Description
I Spent All Day Yesterday Simmering My Homemade Chicken Stock And Wanted To Do Something Other Than Just Chicken Soup. This Is What I Came Up With. It Made A Huge Batch, But You Can Reduce The Amount Of Stock/broth To Make Less. Of Course You Can Use C
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