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Chili Corn Chowder

Chili Corn Chowder recipe image
This Chili Corn Chowder is the ultimate comfort food for chilly evenings, offering a perfect balance of creamy texture and zesty heat. The recipe features whole kernel corn simmered until tender, enriched with condensed cream of chicken or mushroom soup for a velvety base, and spiced up with a robust blend of chili powder, garlic, and onion. It&# 226;ÂÂs a rustic, home-style dish that feels indulgent yet comes together quickly. Ideal for weeknight dinners, potlucks, or when you crave something warm and satisfying, this chowder pairs beautifully with crusty bread or cornbread. ItâÂÂs a versatile recipe that transforms simple pantry staples into a bowl of pure warmth.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 735.0
Dietary: Gluten-free
Description
This Chili Corn Chowder is the ultimate comfort food for chilly evenings, offering a perfect balance of creamy texture and zesty heat. The recipe features whole kernel corn simmered until tender, enriched with condensed cream of chicken or mushroom soup for a velvety base, and spiced up with a robust blend of chili powder, garlic, and onion. It&# 226;ÂÂs a rustic, home-style dish that feels indulgent yet comes together quickly. Ideal for weeknight dinners, potlucks, or when you crave something warm and satisfying, this chowder pairs beautifully with crusty bread or cornbread. ItâÂÂs a versatile recipe that transforms simple pantry staples into a bowl of pure warmth.
Ingredients
  • 3 cups Water
  • 3 tablespoons Bacon fat or vegetable oil
  • 1 tablespoons Salt
  • 2 cans (1lb each) whole kernel corn
  • 1 cans (10 3/4oz) condensed cream
Directions
  1. 1
    Peel and dice the raw potatoes into small, uniform cubes for even cooking.
  2. 2
    In a large saucepan or Dutch oven, combine the diced potatoes, water, and bacon fat (or vegetable oil).
  3. 3
    Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
  4. 4
    Stir in the whole kernel corn, condensed cream of chicken or mushroom soup, instant minced onion, chili powder, garlic powder, black pepper, and evaporated milk.
  5. 5
    Increase heat to medium and bring the soup just to a gentle boil, stirring frequently to prevent sticking.
  6. 6
    Reduce heat to low and simmer for an additional 5 minutes to allow flavors to meld.
  7. 7
    Taste and adjust salt if necessary, then serve hot in bowls.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 735.0kcal
% Daily Value *
Total Fat 22.7g35%
Saturated Fat 7.6g38%
Cholesterol 24.0mg8%
Sodium 14796.8mg617%
Total Carbohydrate 123.6g42%
Dietary Fiber 8.8g36%
Sugars 59.8g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/chili-corn-chowder/