Green Chile Chicken Corn Chowder



Servings: 8


1 tbsp extra virgin olive oil

1 (12 oz) package pre-cooked jalapeno chicken sausage (sliced or chopped into bite-sized pieces)

1 cup chopped onion

1 cup diced red bell pepper

4 garlic cloves (minced)

1 tsp ground cumin

½ tsp cayenne (ground red pepper)

4 cups fat-free low-sodium chicken broth

½ cup canned green chiles

2 cups baby red or yukon gold potatoes (scrubbed & chopped)

3 cups frozen whole-kernel corn

½ cup all-purpose flour

2 cups 1% milk

1½ cups shredded 50% reduced fat sharp cheddar cheese

Salt and pepper (to taste)


  1. Heat the olive oil in a large pot over medium-high heat. Add chicken sausage, onion, bell pepper, garlic and sauté 5 minutes.
  2. Add cumin, and cayenne pepper into the mixture, and sauté for 1 minute.
  3. Add broth, green chiles and potatoes and bring to boil. Cover, reduce heat to low, and simmer until potatoes are tender (10-15 minutes).
  4. Add corn and stir well. Raise stove heat to medium.
  5. Place flour in a bowl and gradually add milk, stirring with a whisk until blended.
  6. Add flour mixture to soup and cook over medium heat until thick (about 15 minutes), stirring frequently.
  7. Stir in cheese, salt, and pepper and serve with bread.