- 2 tsp. garlic powder
- 2 tsp. ground cumin
- 1 tsp. oregano leaves
- ½ tsp. cayenne pepper (optional – for spicier chowder)
- 1 Tbsp. olive oil
- 2 cups chicken (cooked and cubed)
- 1 medium onion (diced)
- 2 cans chicken broth
- 2 cans cream of chicken soup
- 2 cans corn
- 1 can cream-style corn
- 2 cans diced green chilies (mild)
- 2 cans white kidney beans (cannellini)
- Add the olive oil to your GameDay Cast Iron Dutch Oven at medium to medium high heat. Add chicken and onions and cook until onions are translucent; about 7 – 8 minutes.
- Add the chicken broth, chicken soup, corn (kernel and creamed) and the green chilies. Mix together well and cook for about 5 minutes. Add the garlic powder, cumin, oregano and cayenne pepper (optional) and bring to a boil.
- Reduce heat to low and simmer for 15 minutes. After simmering mix in the beans and continue to simmer for 5 minutes.
- Garnish with grated cheese, crushed tortilla chips and chopped cilantro.
* For spicier chowder use medium or hot green chilies
The cultivation of chili peppers in New Mexico started a generation before the pilgrims landed at Plymouth Rock. So, while chowder was most likely brought to America from England and France a few centuries ago, the signature flavor of this southwest favorite pre-dates any grid-iron battle. This is a chowder that’s truly worthy of a GameDay tradition.