Sante Fe Corn Chowder

Sante Fe Corn Chowder


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Transform your corn chowder by adding a Sante Fe cream filled with great flavor and texture. The corn and potatoes also add more heartiness to the entire meal.

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Time needed

10-15 min preparation + 30-35 min cooking

Serving Size / Yield

8 servings


  • 1 lb. potatoes, cut into 1/4" pieces
  • 4 C. chicken broth
  • 1 (11-oz.) can Mexicorn, drained
  • 1 (4.50-oz.) can green chili peppers, undrained and chopped
  • 1 (10-oz.) can Sante Fe blend cooking cream
  • 2 C. chicken, cooked and diced

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In a saucepan over medium heat, boil potatoes in chicken broth, covered for 20 to 25 minutes. Lower heat to medium. Mash gently into smaller pieces. Add Mexicorn, green chili peppers, and cooking cream. Mix well until cream is completely blended. Stir in chicken, bring to a boil, then simmer 5 to 10 minutes. 

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