I had some leftover chicken breast from a bought rotisserie chicken, and I was planning on making some chicken tacos for supper, but then I came across a recipe for chicken corn chowder and I had an idea: What if I make a Mexican/taco style chicken corn chowder? I knew my husband would love it, and I was excited to finally try a version of the famous chicken corn chowder. So I threw together some vegetables, salsa and taco seasonings, and topped it off with grated cheese and crushed corn chips. It was a hit! If this is anything like regular chicken corn chowder, I can now say that I am a fan too.
2 tsp Olive Oil
1 1/2- 2 cups Chopped Cooked Chicken
1/2 tsp Celery Salt (or 2 stalks chopped celery)
3 T Chili Powder
1/2 tsp Cumin
1/2 tsp Season Salt
1 tsp crushed chili peppers
1/2 tsp Ground Pepper
1/2 tsp Ground Ginger (or fresh if you have it)
3 T Water
(if you like it spicy, add some cayenne pepper)
5 cups Water
1/2 cup Diced Carrot or Yam
4 Potatoes peeled and Diced
1/2 tsp Thyme
2 cups Frozen Corn
2/3 cup Salsa
1/2 cup Half and Half Cream (gives it some colour without adding too much fat) - can substitute milk
1/2 cup Milk
(or substitute 1 cup evaporated milk for cream and milk)
Taste and add more salt/pepper if needed.
Reheat the soup to almost boiling. Serve.
|with milk and cream added|