Spicy Chicken Corn Chowder Recipe
Servings: 6
Ingredients
- 1/4 lb Canadian bacon cut into 1-inch
- Â Â pcs
- Â Â Nonstick cooking spray
- 1 lrg onion diced
- 3 x garlic cloves slivered
- 2 x chicken breasts skin off
- 1 can crushed tomatoes (16oz)
- 1/4 c. jalapeno salsa
- 1 x green bell pepper coarsely minced
- 2 c. nonfat chicken broth
- 1 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/8 tsp warm pepper sauce
- 2 pkt frzn whole-kernel corn (8-10z) or possibly 1 lb. fresh
- 1/2 c. minced cilantro
- 1 Tbsp. sherry
- 3 Tbsp. all-purpose flour
- 3 Tbsp. butter softened
- 1 c. nonfat half-and-half
Directions
- In a pressure cooker (sprayed with nonstick cooking spray) over medium high heat, saute/fry bacon till browned. . Add in onion, garlic, and chicken.
- Saute/fry 3 min.
- Stir in tomatoes, salsa, bell pepper, broth, salt, pepper flakes and warm pepper sauce.
- Close lid and bring to second red ring (high pressure) over high heat.
- Immediately reduce heat to maintain pressure and cook 6 min. Release pressure using finger-tip release method for the newer cookers or possibly according to manufacturer's directions.
- Remove lid. Lift chicken out. Remove meat from bone and cut into bite-size pcs.
- Add in chicken pcs, corn, cilantro, and sherry to the pressure cooker.
- Bring to a simmer without pressure lid and cook 2 min. To thicken the soup, combine flour and butter, blending to paste consistency. Add in 1 Tbsp. at a time, mixing till soup appears creamy, and cook 1 more minute. Gradually stir in half-and-half and mix thoroughly.
- Serve warm with corn chips.
- Notes:Variation: Substitute liquid removed low-fat plain yogurt blended with flour for the half-and-half. Omit butter. Or possibly, thicken the soup with instant mashed potato flakes.
- Description: "This Southwest chowder is a favorite and full of great flavors." r"Start to Finish Time:"0:45"
- NOTES : The original recipe called for regular bacon instead of Canadian, 1/4 c. extra virgin olive oil instead of nonstick cooking spray, and full fat 1/2 and 1/2, and full fat chicken broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 6 servings | |
| Calories 195 | |
| Calories from Fat 107 | 55% |
| Total Fat 12.14g | 15% |
| Saturated Fat 7.04g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 937mg | 39% |
| Potassium 478mg | 14% |
| Total Carbs 14.43g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.65g | 1% |
| Protein 8.06g | 13% |
