Chicken and Corn Chowder with Green Chilies

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By: Kecia’s Flavor Breakthrough!

December 10, 2013

 I am always looking to create new soup recipes. I love soup in the winter. I am really inspired this week with it being so cold!! My husband’s favorite soups are the creamy ones. I like spicy, so here we have a meet in the middle mix. Hope he likes it!

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Ingredients: 

  • 2 tbls olive oil
  • 1 boneless skinless chicken breast, cut into small cubes
  • 1 sweet onion julienned
  • ½ red bell pepper diced (red for color)
  • 2 cloves minced garlic
  • 1 tbl red pepper paste
  • ½ cup dry white wine
  • 1 package frozen sweet corn kernels, thawed
  • 3 – 4 small red potatoes peeled and cubed about 1 cup
  • 4 cups chicken broth
  • 2 tsp ground cumin
  • 1 tsp. cayenne pepper (optional)
  • 1 tsp oregano
  • 1 4.5 can diced green chilies (or half cup fresh roasted if you have them)
  • Salt and pepper to taste
  • 1 cup cream
  • ½ cup jack cheese, shredded

Directions:

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Heat olive oil in large stock pot or Dutch Oven over medium heat, add chicken and cook until lightly browned.

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Add onion and bell pepper and cook until onion is slightly softened and translucent.

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Then add the garlic, red pepper past and dry white wine.

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Next put the potato and corn in and give it a stir, pour the broth in with cumin, cayenne pepper, oregano, green chilies and salt and pepper.

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Bring to a boil, reduce heat, cover and simmer for about 30 minutes, stirring occasionally until potatoes are tender.

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Add cream and stir, taste for seasoning, then whisk in cheese until smooth.

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Serve with a nice green salad or even a quesadilla.

Suggested Toppers:

Extra cheese

Crunchy corn tortilla

Chopped chives

Crumbled bacon

Shared at Kitchen Dreamings Chili Cook Off Party!

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