A sort of Mexican inspired chicken corn chowder.
Ingredients
- 1 1/2 lb. chicken breast or thighs, chopped to bite size
- 1 small onion, finely chopped
- 1 poblano pepper, finely chopped
- 1 clove garlic, minced or pressed
- 3 tablespoons butter
- 2 cubes chicken bouillon
- 1 c. water
- 1 tsp. ground cumin
- 1/2 tsp. black pepper
- 1 large or 2 small russet potatos, finely chopped
- 2 c. half-and-half cream
- 1/2 lb. (8 ounces) shredded Monterey Jack cheese
- 2 (14.75 ounce) cans cream-style corn
- 1 (4 ounce) can diced green chilies
- 1 tsp. hot pepper sauce
How to make it
- 1. Finely chop the onion and poblano pepper. Cut the chicken up into bite sized pieces. In a 4Qt. pot, melt the butter in the bottom and add the garlic, pepper, onion and the chicken. Stir occasionally and continue to cook until chicken pieces are cooked through.
- 2. Diced the potato to 1/2 inch cubes. Add the water, diced potato, bullion cubes, black pepper and cumin to the pot and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until potato pieces are soft and break apart easily with a fork.
- 3. Stir in the half-and-half, cheese, corn, chilies and hot pepper sauce. Continue to cook on medium-low heat stirring frequently until the cheese is melted and the soup is hot.
- 4. Serve hot and garnish as desired. Excellent garnishes are finely chopped green onion, fresh chopped tomatoes, sprigs of cilantro, crumbled corn chips and/or garlic croutons.
