** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Mix butter and flour in small bowl to blend; set aside.
2. Chop onion and pepper. Melt 1 tablespoon olive oil in large pot over medium-high heat.
3. Add onion-pepper mixture and chilies; saute until soft, about 6-8 minutes.
4. Add creamed corn and next 4 ingredients; bring to boil.
5. Reduce heat. Mix in butter-flour mixture and simmer for 15 minutes.
6. Add chicken and habanero sauce, if desired. Stir until chicken is heated thoroughly.
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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 56% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Bell Pepper, MSG, Poultry, Corn, Hot Pepper, Onion, Olive Oil allergies.