Green Chile Chicken Corn Chowder

11 ingredients
5 steps

Ingredients

  • 3 Hatch chile peppers, halved and seeded
  • 4 cups water, or more as needed
  • 1 (15 ounce) can cream-style corn
  • 3 skinless, boneless chicken breasts
  • 1/2 teaspoon ground cumin, or more to taste
  • 1/2 cup shredded carrots
  • 3 1/2 teaspoons chicken stock concentrate (such as Knorr(R) Homestyle)
  • 3 cloves garlic, crushed
  • 1/4 teaspoon poultry seasoning
  • 1 cup cooked rice
  • 1/2 (8 ounce) package processed cheese food (such as Velveeta(R))

Directions

  1. 1
    Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.
  2. 2
    Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  3. 3
    Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.
  4. 4
    Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.
  5. 5
    Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.

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