Southwest Chicken Corn Chowder Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 1 Tbsp butter or olive oil
• 1/2 large sweet onion, peeled and chopped into large dice
• 4 cups chicken broth (see Note)
• 2 red potatoes, peeled and cut into 1-inch pieces
• 1/2 tsp oregano
• 1/2 tsp poultry seasoning
• 1/2 tsp chili powder
• Salt and freshly ground pepper to taste
• 3 cups fresh or frozen corn kernels
• 1 (4 ounces) can chopped mild green chiles, drained
• 1 large raw chicken breast cut into 1-inch bites
• 1 cup heavy cream or half-and-half
• 2 cups Mexican 4-cheese blend shredded cheese
• 1 roasted red pepper, cut into 1-inch strips (jarred is fine)
• 1 Tbsp chopped fresh cilantro
• Hot sauce to taste
• Shredded cheese and additional chopped cilantro for garnish
• Bread bowls for serving

Preparation:

In a large Dutch oven, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant. Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.

Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in red pepper, cilantro, and hot sauce to taste.

Serve in bread bowls with additional shredded cheese and cilantro for garnish.

Yield: about 6 servings

Note: You may used canned chicken broth, if you wish. You'll need 2 (14-ounce) cans, then add water to make 4 cups.

_{Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.}

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