Time 45m Yield 8 Number Of Ingredients 8 Steps:
Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
Number Of Ingredients 6 Steps:
In large saucepan, combine all ingredients. Bring to a boil over medium high heat stirring frequently. Reduce heat, cover and simmer for 4-5 minutes or until cheese is melted and soup is heated through.
Time 45m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 15 Steps:
In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.
Time 55m Yield 15 servings. Number Of Ingredients 12 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
More about “fiesta corn chowder recipes”
Time 30m Yield 8-10 serving(s) Number Of Ingredients 16 Steps:
Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip-loc plactic bag; add chicken. Seal and shake to coat. Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saute 5 more minutes. Stir in remaining fajita seasoning, corn, black beans, tomatoes, green chiles, water, brown rice and olives. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes. Remove lid and stir in nacho cheese soup, chopped cilantro, and lime juice. Serve with breadsticks and garnished with additional fresh cilantro.
