More Great Recipes: Chowder | Soup | Soup | Stew

Salsa Chicken Chowder

User Avatar
Member since 2006

Serves 6 | Prep Time | Cook Time


4 boneless, skinless split chicken breasts
4 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
1 jar (16 ounces) chunky Salsa, medium heat
1 can (14.75 ounces) creamed corn
2 cups chicken stock
1 pound shredded Pepper Jack cheese (or Monterey Jack with peppers)
2 cups half and half cream

Cut chicken breasts into 1/2 to 3/4 inch pieces. Melt butter in Dutch oven or large stock pot. Add chicken and sauté until brown and no longer pink inside. Remove with slotted spoon to bowl.

Add onion and garlic to drippings in pan. Cook, stirring, until onion is soft and transparent. Return cooked chicken to pan including any accumulated juices. Add salsa and corn and stir to combine. Add chicken stock and cook until heated. Stir in cheese until melted and slowly add cream. Stir to combine all ingredients and simmer until thoroughly heated.

6 servings

Pairs Well With


A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana