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