Green Chili Chicken, Corn and Potato Chowder
Green Chili Chicken, Corn and Potato Chowder
Ingredients
- 1 rotisserie chicken, shredded
- 2 cans diced green chiles, small
- 13 ounces frozen hash browns, (about half of a 26 ounce bag)
- 1/4 cup instant mashed potato flakes, plus more reserved for thickening
- 2 cobs corn, kernels removed, cobs reserved
- 6 cups chicken broth
- Cajun seasoning, to taste
- 2 cups kale or spinach, chopped
- 1/2 cup cream or half and half
- 1 lemon, juiced
For Topping (Optional)
- chives, chopped, as needed
- shredded cheese, as needed
- bacon, cooked and crumbled, as needed
Instructions
- 1
In a large pot, combine the shredded rotisserie chicken, both cans of diced green chiles, frozen hash browns, 1/4 cup of instant mashed potato flakes, corn kernels, reserved corn cobs, and chicken broth. Add Cajun seasoning to taste.
⏱️ 5 min
- 2
Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low and continue to simmer for about 20 minutes, or until the hash browns and corn kernels are very soft. Remove the reserved corn cobs from the pot.
⏱️ 20 min
- 3
Stir in the chopped kale or spinach, cream or half and half, and the juice of 1 lemon.
⏱️ 3 min
- 4
Gradually add more instant mashed potato flakes, stirring constantly, until the chowder reaches your desired thickness. Be careful not to add too much at once.
⏱️ 5 min
- 5
Taste the chowder and adjust seasoning as needed with additional Cajun seasoning, salt, or pepper.
⏱️ 2 min
- 6
Ladle the hot chowder into bowls and serve immediately with your choice of toppings, such as chives, shredded cheese, and crumbled bacon.
Kitchen Tools
Nutrition Facts (per serving)
Green Chili Chicken, Corn and Potato Chowder
- 1 rotisserie chicken, shredded
- 2 cans diced green chiles, small
- 13 ounces frozen hash browns, (about half of a 26 ounce bag)
- 1/4 cup instant mashed potato flakes, plus more reserved for thickening
- 2 cobs corn, kernels removed, cobs reserved
- 6 cups chicken broth
- Cajun seasoning, to taste
- 2 cups kale or spinach, chopped
- 1/2 cup cream or half and half
- 1 lemon, juiced
For Topping (Optional)
- chives, chopped, as needed
- shredded cheese, as needed
- bacon, cooked and crumbled, as needed
Instructions
- 1
In a large pot, combine the shredded rotisserie chicken, both cans of diced green chiles, frozen hash browns, 1/4 cup of instant mashed potato flakes, corn kernels, reserved corn cobs, and chicken broth. Add Cajun seasoning to taste.
⏱️ 5 min - 2
Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low and continue to simmer for about 20 minutes, or until the hash browns and corn kernels are very soft. Remove the reserved corn cobs from the pot.
⏱️ 20 min - 3
Stir in the chopped kale or spinach, cream or half and half, and the juice of 1 lemon.
⏱️ 3 min - 4
Gradually add more instant mashed potato flakes, stirring constantly, until the chowder reaches your desired thickness. Be careful not to add too much at once.
⏱️ 5 min - 5
Taste the chowder and adjust seasoning as needed with additional Cajun seasoning, salt, or pepper.
⏱️ 2 min - 6
Ladle the hot chowder into bowls and serve immediately with your choice of toppings, such as chives, shredded cheese, and crumbled bacon.