A-Maiz-in Cajun Chicken Chowder (REVISED)
A new favorite, especially during the height of my girls' sports seasons! Inspired by a time-consuming cajun chicken casserole we love on lazy fall and winter weekends, this creamy chowder has all the best stuff, but takes literally 10 minutes. Spicy, creamy, with plenty of sweet corn, bits of red and green pepper, hearty potatoes, and flavorful grilled chicken. All you need is some hot, crusty bread for dipping and sopping up everything the spoon misses. I bet you'll be A-maized too! *We like a full 3 teaspoons of cajun seasoning, but our friends like a little less. I'd say it depends on the brand/blend you use, too. Some have lots of salt, so be careful and taste. Prep time: 3 minutes
Tags:
Ingredients
- 2 15 ounce cans whole kernel sweet corn with red and green peppers, 1 drained, 1 with liquid
- 1 15 ounce can diced or sliced new potatoes, drained
- 12 ounces fully cooked/grilled chicken breast strips for fajitas, diced*
- 10 ounces Philadelphia Garlic flavor Cooking Creme
- 2 to 3 tsp. cajun seasoning/spice blend (depends on heat level)
Directions
- Combine all ingredients in 4 quart pot (can cut potatoes smaller if sliced).
- Bring to a boil over medium heat and continue to cook 3-5 minutes.
- Serve hot. ** Can substitute 1 pound fresh chicken breast, diced, but grilled fajita chicken is so convenient AND adds a lot of smoky/grilled flavor.
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cook time7 min.
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prep time3 min.
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yields4 serv.
7 comments
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This recipe sounds delicious. Bet that when you first taste it, you fell like you have died and gone to heaven.
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