Corn and Chicken Chowder

Corn and Chicken Chowder

Warm up with this hearty, satisfying Southwestern blend of kerneled corn, potatoes, fire-roasted green chiles, and strips of chicken in a creamy chowder base. Add shredded cheddar cheese or a dollop of sour cream and serve with tortilla chips.
Corn and Chicken Chowder

Ingredients

  1. 4 Tablespoons Danish Creamery Butter (½ stick)
  2. 1 pound boneless skinless, chicken cut in thin strips
  3. 2 cups onion, chopped
  4. 1 teaspoon ground cumin
  5. 1 teaspoon ground coriander (cilantro)
  6. 1 teaspoon pressed (or finely minced) garlic
  7. 2 cups frozen corn kernels
  8. 2 potatoes, peeled and cut into ½-inch dices (about 2 cups)
  9. 4 oz. fire-roasted diced green chiles (1 can)
  10. 1 quart chicken broth
  11. 1 cup milk
  12. ¼ teaspoon ground black pepper
  13. Salt to taste (1-1½ teaspoons)

Directions

  1. Step 1

    Melt 2 tablespoons of butter in a large saucepan. Add chicken and sauté until meat is no longer pink. Transfer chicken to a plate and set aside (refrigerate).

  2. Step 2

    Melt an additional 2 tablespoons of butter in the saucepan and add onion, cumin, coriander and garlic; cook until onions are soft but not browned. Add corn, potatoes, chiles and broth; bring just to a boil. Lower heat, cover and simmer 20 minutes or until potatoes are tender.

  3. Step 3

    Add milk. Puree half of the soup in a food processor or blender then return to the pan. Stir in the chicken. Heat until warmed through. Do not boil. Season with salt and black pepper. Yields 10 cups

Source: Challenge Home Economist

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