Creamy Southwest Chicken and Corn Chowder Chili Fusion
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Creamy Southwest Chicken and Corn Chowder Chili – The Ultimate Fusion Recipe
Ingredients and Quantities
For 1 person:
- 1 boneless, skinless chicken breast
- 1/2 cup corn kernels
- 1/4 cup diced bell peppers
- 1/4 cup diced onions
- 1 clove garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 tsp cumin
- Salt and pepper to taste
For 3 people:
- 3 boneless, skinless chicken breasts
- 1 1/2 cups corn kernels
- 3/4 cup diced bell peppers
- 3/4 cup diced onions
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1 1/2 tsp cumin
- Salt and pepper to taste
Preparation
Time: 30 minutes
Level: Easy
Cuisine Type: Fusion
Step by Step Preparation
- Heat some oil in a pot and sauté the onions, bell peppers, and garlic until soft.
- Add the chicken and cook until browned.
- Stir in the corn, cumin, chicken broth, and heavy cream. Simmer for 15 minutes.
- Season with salt and pepper before serving.
Why People Love It
Creamy Southwest Chicken and Corn Chowder Chili is loved for its rich and comforting flavors that combine the best of Southwest and chowder cuisines.
The Best Occasions to Make It
This dish is perfect for cozy dinners, potlucks, or when you want a hearty meal that will warm you up on a cold day.
Steps for the Best
To enhance the flavors, consider garnishing with fresh cilantro and a dollop of sour cream before serving. Serve with crusty bread for a complete meal.
Nutrition Facts
Calories per Serving: 350
Carbs: 15g
Protein: 25g
Gluten Content: Gluten-Free
Pro Tip: For a spicier kick, add some diced jalapeños or a dash of hot sauce to the chili.
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Creamy Southwest Chicken and Corn Chowder Chili – The Ultimate Fusion Recipe
How to make it more healthy
To make this recipe healthier, you can use low-sodium chicken broth, lean chicken breast, and reduce the amount of heavy cream or use a lighter alternative like coconut milk.
Origin Country of Recipe
This recipe is a fusion of Southwest and Corn Chowder flavors, drawing inspiration from Mexican and American cuisines.
Best Time to Make It
This dish is versatile and can be enjoyed for lunch or dinner. It’s hearty enough to be a main course but light enough for a midday meal.
The Inspiration Behind the Recipe
The inspiration for this recipe came from a love of both corn chowder and chili, and the desire to combine the flavors of Southwest cuisine with a creamy and comforting soup.
Best Way to Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
5 Things to Avoid While Making the Recipe
- Avoid overcooking the chicken, as it can become tough.
- Avoid adding too much salt, as the broth and seasonings already provide plenty of flavor.
- Avoid skipping the corn, as it adds sweetness and texture to the dish.
- Avoid boiling the soup vigorously once the cream is added, as it can curdle.
- Avoid adding too much spice if you prefer a milder flavor profile.
How To Make It Gluten Free
To make this recipe gluten-free, ensure that all ingredients like chicken broth, corn, and seasonings are certified gluten-free. Substitute regular flour with a gluten-free flour blend for thickening.
How To Make It Dairy Free
To make this recipe dairy-free, use a non-dairy alternative for heavy cream, such as coconut milk or almond milk. Check that all other ingredients are dairy-free as well.
5 Common Questions with Answers
- Can I use frozen corn instead of fresh? Yes, frozen corn can be used as a convenient alternative.
- Can I make this recipe in a slow cooker? Yes, you can adapt this recipe for a slow cooker by adjusting cooking times.
- Is this recipe spicy? The level of spiciness can be adjusted by adding more or less chili powder and jalapenos.
- Can I freeze leftovers? Yes, this dish freezes well for up to 3 months. Thaw in the refrigerator before reheating.
- What can I serve with this chili? This chili pairs well with cornbread, tortilla chips, or a simple green salad.
