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How to Make


  • 2 chicken breast halves without skin, cooked and shredded (about 2 cups)
  • 1/2 cup onion, chopped
  • 1/2 cup diced red bell pepper (or mixture of red and green)
  • 1 (12-oz to 14-oz) can diced tomatoes, undrained
  • 1 (12-oz to 14-oz) can creamed corn
  • 2 (12-oz to 14-oz) can corn, drained (or about 2 cups frozen corn)
  • 1 (12-oz to 14-oz) can black beans, drained
  • 1 cup chicken broth
  • 1 cup Smith's milk
  • 1 container Smith's chili con queso dip
  • cilantro and pepper to taste (optional).


  • Broken tortilla chips
  • shredded cheese
  • black olives
  • avocado


  1. Sauté chopped onion and peppers in a large soup pot along with the chicken breasts (if not already cooked).
  2. Add the remaining ingredients and heat just to the boiling point, stirring occasionally to prevent ingredients from sticking to the bottom of the pan.
  3. At this point, the chowder can be refrigerated or frozen to heat and serve at your convenience.


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