I know, I know, two soup posts in a row. But it is winter time, and there's absolutely nothing I'd rather eat in the cold months than a big bowl of comforting, soul-feeding soup. I actually made this chowder late last fall, but for some reason we didn't eat it then -- I think we all got sick and weren't hungry. For whatever reason, I decided to freeze the entire batch to eat when the baby came, and we had it for dinner tonight along with some simple cheddar cheese quesadillas for dipping.
We liked this chowder a lot. It relies heavily on canned cream-style corn and cream of chicken soup, so if that's not really your thing you may want to pass on this. But it is really good: thick and rich and just slightly spicy. Combine everything in the Crock pot in the morning, and when you get home dinner's ready. You just can't beat the convenience of that any night of the week. Next time I make this I'll add some black beans, but that's the only thing I would change about this recipe.
Southwest Chicken Corn Chowder
source: slightly adapted from Another Potful of Recipes by JoAnna M. Lund
2 cups chicken stock
1 10.75-ounce can cream of chicken soup
3/4 cup chunky salsa
2 cups (1 16-ounce can) cream-style corn
2 cups cooked shredded chicken
1/2 cup frozen whole-kernel corn
1 cup diced raw potatoes
Sour cream, shredded cheese, and chopped cilantro, if desired
1. Spray a slow cooker container with cooking spray. In prepared container, combine chicken broth, chicken soup, and salsa. Stir in remaining ingredients and mix well to combine.
2. Cover and cook on low 6 to 8 hours. Mix well before serving. Top each serving with sour cream, shredded cheese, and cilantro, if desired.
I made this recipe yesterday. It was so delicious. I was appreciated for it. I would like to say thanks for this nice recipe. Keep posting some new. I am looking forward for them.
I also made something similar to this several weeks ago. So delicious. Looks great Cassie!
I adore Asian food because of the nice and yummy flavor it has. Also they have this unique taste!
I made this over the weekend and it was a hit! I agree with adding black beans. I didn't have any on hand, otherwise would have added them. I take it you're not big on leftovers, but this soup was WAY better even on the second day! Thanks for the great recipe!
The new name reminds me of one of those villainous corporations that you see in Hollywood movies, the kind of company that ends up blowing up in a fiery inferno at the end of the movie.. kind of like how this logo is going down in a blaze of uncertainty.
I think that their name choice in the non-descriptive “Ze” was done because they can get away with people being unaware of what they do. I’d imagine that the types of people looking for “the Corporation formally known as Blackwater” will know where and how to find them regardless of what new name they’re cloaking themselves with.
this post really very good and effective for me thanks for sharing this nice post
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