It's fall y'all! Our soups are perfect for the season.

Southwest Corn Chowder

For those times when a big bowl of hearty soup sounds great, give this delicious chowder a try. You’ll be glad you did.

Serves 6-8 / Prep Time: 10 mins / Cook Time: 25 mins


  • 1/2 of a rotisserie chicken
  • 1 tablespoon canola oil
  • 1 red bell pepper, finely chopped
  • 1 jar Cookwell & Co. Two-Step Green Chile Stew
  • 1 can Mexicorn, drained
  • 1 can evaporated milk
  • 1 cup chicken broth
  • 8 ounces Mexican-style Velveeta cheese, cut into 1/2-inc dice



Remove the meat from the half chicken and chop or shred; set aside.


Heat the oil in a 6-quart soup pot over medium-high heat. When oil is hot, sauté the bell pepper until limp, about 5 minutes. Add all remaining ingredients and the chicken meat. Lower heat to medium and simmer for 20 minutes, stirring to melt the cheese. Serve hot.

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