Fiesta Corn Chowder with Chicken

Recipe

Soup, Chili & Stew
Fiesta Corn Chowder with Chicken

Primary Media

Teal Dutch oven filled with corn chowder next to a green ladle on a red napkin

User Rating

4.27 out of 5 stars
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11 ratings

Recipe Data

6
Servings
8min
Prep
30min
Total

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    Description

    We've dunked a lot of toasted artisan breads into a lot of soups, but this Asiago-chowder combo is one to remember. It's also a great way to turn leftover chicken into lunches for the week.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    Baking Stone Asiago Cheese Flute
    Hy-Vee nonstick cooking spray
    1 ½ tsp.chipotle seasoning, divided
    3 c.frozen Hy-Vee cut corn
    1 ½ c.Hy-Vee reduced-sodium chicken broth
    ½ c.chopped roasted red pepper
    6sliced green onions
    1(4 oz) can Hy-Vee chopped green chilies
    ½ tsp.Hy-Vee dried oregano
    ½ tsp.Hy-Vee salt
    2 c.Hy-Vee skim milk
    2 tbsp.Hy-Vee cornstarch
    2 c.chopped, cooked chicken
    1 tbsp.chopped fresh cilantro
    Avocado slices, optional

    Directions

    1. Preheat oven to 375 degrees.
    2. Cut six 1/4-inch diagonal slices from a loaf of Baking Stone Asiago Cheese Flute. Spray both sides of slices with non-stick spray coating. Place on a baking sheet. Sprinkle 1/2 teaspoon chipotle seasoning over slices. Bake 10 minutes or until golden; set aside.
    3. In a large saucepan, combine corn, chicken broth, red pepper, green onions, green chilies, remaining 1 teaspoon chipotle seasoning, oregano and salt.
    4. Stir together milk and cornstarch until well blended; add to saucepan. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
    5. In a blender or food processor or using an immersion blender, blend soup until partially pureed. Return soup to saucepan. Stir in chicken and cilantro; heat through.
    6. If desired, garnish with avocado slices and additional cilantro. Serve with prepared Asiago toast.

    Nutrition facts

    Servings

    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 45mg
    • Sodium: 800mg
    • Total Carbohydrates: 38g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 45%
    0%
    Iron 4%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Health 2012.