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Gluten Free Friday: Cheesy Chicken Corn Chowder

September 23, 2011

I love corn chowder.  I love chicken corn chowder.  I love cheese.  You can see where I’m going with this.  Marrying all the flavors I love was an inspiration.  A spicy one.  Big yum.  If it’s too spicy for you, you could get mild rotel or cool it down with some sour cream.  I loved it exactly as it was.  Makes 3 servings at 390 calories and 10.8 grams of fat.


  • 1 chicken breast (boneless)
  • 1 cup frozen corn
  • 1 can rotel, undrained
  • 1 can cream corn
  • 1 cup chicken stock
  • 1/2 onion chopped
  • 1 tsp cumin
  • 1/2 tsp ancho chili powder
  • 1/2 tsp oregano
  • 1/4 tsp  black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp paprika
  • 2 tsp olive oil
  • 4 oz 2% Velveeta, diced

1. Cut your chicken into small bite size pieces.
2. Heat the oil in a skillet over medium high heat.
3. Add the chicken, onion, and spices to the oil and saute until chicken is no longer pink.
4. Add the frozen corn and saute until it begins to caramelize (about 3-5 minutes).
5. Add the rotel, cream corn and chicken stock.  Stir until well combined.
6. Simmer for 20-30 minutes.
7. Add the Velveeta cubes and stir until melted and well combined.

Printable version.

5 Comments leave one →
  1. September 26, 2011 2:58 pm

    Sounds like a wonderful marriage of the 3 things you love. I may have to give this a shot. Thanks for sharing this recipe 🙂

  2. September 30, 2011 4:18 pm

    Looks and sounds delicious!

  3. October 2, 2011 11:55 am

    Sounds so yummy, must try! But what is rotel?

  4. October 3, 2011 1:28 am

    That sounds absolutely yummy.

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