Fiesta Chowder
Dive into a bowl of comforting and vibrant Fiesta Chowder, a hearty dish that brings bold Tex-Mex flavors to your table. This creamy, colorful chowder features tender chunks of chicken, sweet corn, and buttery potatoes simmered in a flavorful broth infused with chili powder, cumin, and smoked paprika. A medley of red and green bell peppers, diced tomatoes with green chilies, and a touch of heavy cream create a perfect balance of heat and richness. Quick and easy to prepare in under an hour, Fiesta Chowder is the ultimate one-pot meal to warm up your weeknight dinners. Top it off with fresh cilantro and a sprinkle of shredded cheddar for a crowd-pleasing finish. Perfect for family meals or casual entertaining, this fiesta-inspired creation is sure to delight your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 large russet potatoes, peeled and cubed
- 2 cups fresh or frozen corn kernels
- 2 large chicken breasts, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 14-ounce can canned diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes, or until the vegetables start to soften.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the cubed potatoes, corn kernels, and diced chicken breasts to the pot. Stir to combine.
Pour in the chicken broth and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
Stir in the canned diced tomatoes with green chilies, including their juices.
Add the ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to distribute the spices evenly.
Reduce the heat to low and stir in the heavy cream. Allow the chowder to simmer for an additional 5 minutes.
Taste and adjust seasonings if needed.
Serve hot, garnished with fresh cilantro and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 6329 mg | 275% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 53.7 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1133 mg | 87% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6092 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
