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green chile chicken chowder

Creamy, cheesy, and comforting chicken chowder with green chiles.Green Chile Chicken Chowder
Sundays are the best, aren’t they?  Saturdays are for being productive, running errands, getting some socializing in, and then Sundays are for relaxing.  They’re for sleeping in, staying in your pajamas and slippers all day, doing some reading, really whatever you want.  It’s the best.  Another thing I like to do on Sundays is make a big pot of soup or a casserole for dinner, with leftovers to eat throughout the week.  Since the weather has started to turn cold the past couple of weeks, I have started back up this habit and this chowder was this weeks pick.  I took a couple of recipes that had sounded good and combined them to make a big pot of delicious.
This chowder is pretty much the definition of comfort food.  It is hearty, creamy, cheesy, filling, and full of delicious things like bacon and cheese.  Oh and there are some veggies in there too.  It’s all about balance, ya know?  But seriously, this soup is stellar.  And best made on a chilly Sunday afternoon in your slippers.
If you like this recipe, you’ll love these, too:
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Green Chile Chicken Chowder

recipe adapted from Eat Live Run and Buns in My Oven

green chile chicken chowder

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Ingredients

  • 5 slices bacon cut into little pieces
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 2 Russet potatoes peeled and cubed
  • 1 4 oz can diced green chiles
  • 1 can corn drained and rinsed
  • 1 quart chicken broth
  • 2 cups milk or cream I used milk
  • 1/4 cup flour
  • 2 cups shredded chicken I used a rotisserie chicken
  • salt and pepper to taste
  • 1/2 cup Mexican blend cheese plus additional for topping
  • sliced green onions for topping

Instructions

  • In large dutch oven or heavy bottomed pan, cook the bacon until crispy. Remove the bacon from the pot, leaving the grease in the pot.
  • Over medium heat, add onion, bell pepper, and celery to bacon grease and cook for 5-6 minutes, until veggies start to get tender.
  • Add diced potatoes, green chiles, and corn and mix well so everything is combined.
  • Add the chicken broth and season with salt and pepper. Bring to boil and simmer about 25-30 minutes, until the potatoes are tender.
  • Add milk and flour and whisk until no more lumps of flour remain.
  • Then add chicken and let simmer for 10 more minutes, then turn off the heat and add the cheese. Stir well to combine.
  • Top with crumbled bacon, green onions, and additional cheese and enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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