Soups

Corn and Chicken Chowder

Name: Corn and Chicken Chowder
Prep time: 15 minutes
Cook time: 50 minutes
Yield: 5 to 6

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.

Prep

15 minutes

Cook

50 minutes

Servings

5 to 6

Level

Easy

Ingredients

4 Tablespoons Challenge 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 ounce 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)

Directions

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

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

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