Southwest Chicken Chowder

  • 3 fried slices Low Sodium Bacon*
  • 1 Russet Potatoes
  • 1 cup Onions
  • 1 Jalapeno Pepper
  • 1 medium stalks Celery
  • 1 1/2 Tomatoes
  • 1/2 peppers w Chipotle Pepper In Adobo Sauce
  • 1 cup Red Bell Pepper
  • 2 tbsp Parsley
  • 1 tsp Ground Cumin
  • 3 cloves Fresh Garlic
  • 1 cup Cut Asparagus Spears (Canned – Low Sodium)
  • tsp Guar Gum
  • 2/3 cup Niblets Sweet Corn
  • 8 oz Monterey Jack Cheese With Jalapeno Peppers
  • 3 cups Premium Chunk Chicken
  • 4 cups Chicken Stock
  • 2 cups Heavy Cream

How to make it

  • Dice the potato, onion and red bell pepper, mince the jalapeno and garlic and let sweat.
  • Chop the bacon and fry up then add the potato onion, bell pepper, jalapeno and garlic to soften and saute.
  • Dice the tomato and toss with the parsely, chopped asparagus, can of corn, ground cumin and choptle pepper.
  • Shred the monterey jack.
  • In a large stock pot Heat the chicken stock and whisk in the cream and guar to thicken slightly. Add all remaining ingredients and stir well.
  • I fixed up all the components then combined in a crock pot and let simmer on high for four hours. If you do this stove top I recommend simmering for at least an hour stirring frequently.


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