Cheesy Chili Chicken Chowder

Jane's Faves RecipesHere at E-Mealz, we are in the mood for some delicious fall chili! We’re breaking out the sweatshirts, over-dosing on football, and enjoying the comfort of warm food with our loved ones. As we say in the South, if you too have a “hankerin’” for a yummy soup or chowder, here is one we wanted to share with you.

Personally, soups and stews for dinner are my favorite family meals. You can make them ahead… way ahead… then just re-heat and serve around the table. At my house there is usually a ‘dinner straggler’  –  referring to the person that missed dinner because of a practice, work… or who knows what! Dinner left-overs await them, and soup is as easy as 1-2-3 to scoop and heat.

At the DeLaney house this fall weekend, Cheesy Chili Chicken Chowder will smolder and stir on my stove-top, inviting family and friends alike.

Cheesy Chili Chicken Chowder

Makes 6 to 8 servings

2 T butter

1.5 lbs boneless skinless chicken breasts, uncooked, cut into 1/2-inch chunks

1/4 c all-purpose flour

32 ounce box chicken broth

2 c milk

3 c frozen diced hash brown potatoes with onions and peppers

2 c frozen corn

1 T chili powder

2 t ground cumin

1 t ground coriander

1 t salt

1 c sour cream

2 c shredded cheddar cheese

In a large Dutch oven, melt butter over medium-high heat. Add chicken and brown. Add flour; cook, stirring constantly 2 minutes. Stir in broth, milk, potatoes, corn, and seasonings. Reduce heat and simmer for 30 minutes. Stir in sour cream and cheese; heat and serve with additional sour cream and shredded cheese, if desired.

Linking to: Foodie Friday, Tasty Tuesday

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13 thoughts on “Cheesy Chili Chicken Chowder

    1. Heather Brown

      Hi Lindsey & Amber,
      I asked our fabulous founder & “master chef” Jane and she said it’s probably not a crock pot kind of chili, but you could always make it the night before and just reheat. And as far as the corn allergy, you could just leave that ingredient out. Hope that helps!

  1. Theresa Ballweber

    The only addition I would recommend is cilantro. Really can’t have an “authentic” experience without it, IMO! LOL

  2. AJ

    I saw someone posted asking about making it in a crock pot. I don’t have a dutch oven and was wondering if the liner for my crock pot could be used instead? Could I put the liner in the over and over with foil?

    1. Heather Brown

      It just needs to be made on the stovetop as far as we know. We haven’t tested the recipe any other way than what is listed above. Feel free others to let us know if you try it another way and are happy with the results.

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