Southwestern Chicken Dumpling Corn Chowder Recipes

Steps:

• In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes. , For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder. , Cover and simmer for 20 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

Steps:

• In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

Steps:

• 1. saute chopped onion and celery with butter in large soup pot over medium heat until onions are translucent and celery is tender.
• 2. add chicken stock, potatoes, poultry seasoning, chili powder, and salt and pepper (to taste). Bring to boil, about ten minutes or until potatoes are tender.
• 3. lower heat and add corn, cook until corn is heated through.
• 4. remove roughly 2 cups of soup mixture and puree in blender, add back to cooking pot.
• 5. add raw chicken, green chiles, roasted red pepper, half and half, cheese and cilantro. cook until chicken is cooked.
• 6. add hot sauce to taste and serve topped with mexican cheese.

Steps:

• Preheat oven to 500 degrees F.
• Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
• Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

Steps:

• In a large saucepan,combine chicken & dumplings salsa,beans,corn,and chili powder. Heat over med. heat until simmering about 10-12 min. To serve, ladle chowder into bowls and top with tortilla strips,sour cream,and guacamole, if desired.
• Sere with fresh cilantro sprigs.