A Southwestern Chowder Chile Recipe
On a road trip with my husband, a professional driver, I purchased a corn chowder soup mix. We made the journey to our cabin where there was very little in the pantry. Since I had the soup mix, I went pantry hunting to see what could be used with the soup mix in my slow cooker. The results? Corn and chicken chowder. It was great because that day was windy and cold. Nothing like hot soup on a chilly day.
But it’s spring! Soup is supposed to be for late fall and winter days, right? I think soup can be made whenever you feel like having it. On this particular day, it’s about all there was to cook unless I wanted to make a trip to the grocery store. We got by just fine on the chowder, but I did make a grocery list and go to the store. By the time I got back and walked inside the house, the corn soup smelled wonderful and was ready to eat.
New Mexico Hatch Chiles
The recipe I chose turned out to be a chowder with a Southwestern flair with a kick to it. If you notice in the photo, the box says “Green Chile” which indicates it probably is spicy. The soup mix was made in New Mexico, the state known for hatch chiles. We stopped at an Allsup’s store where they had made burritos with hatch chiles. Spicy, but very good.
The recipe includes the corn chowder soup mix. If you want to make this and don’t have the exact brand, substitute with another similar brand of corn chowder mix. Another option is to make your own from scratch (those are usually the best kind).
Slow Cooker Green Chile Corn and Chicken Chowder
- 1 Box Santa Fe Seasons Green Chile Corn Chowder Soup Mix
- 1 Can Evaporated Milk
- 2 Small Cans White Chicken
- 1 Can Diced Tomatoes and Green Chilies
- Put all ingredients into slow cooker and stir.
- Turn slow cooker on low and cook 4-6 hours (if cooking 6-8 hours, add a cup of water).
Add 1/2 to 1 cup heavy cream for creamier soup.
Corn Chowder Variations
I cooked my soup for 6 hours. If I cooked it longer than 6 hours, I would add a cup of water because the soup had begun to stick a little to the sides. A creamier soup would also taste great by adding the extra evaporated milk. Because of my limited pantry stock, I decided to use one can instead of two. There are so many variations you could make with this soup mix. Make it creamier, leave the chicken out, make it even spicier.
If you try this or a similar corn chowder in the slow cooker, let me know the variations you use. I love corn chowder and enjoy trying different soup recipes.
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Happy Slow Cooker-ing!