Soup, Chili, Stew and Dumpling Recipes

Corn and Chicken Chowder

Corn and Chicken Chowder is a hearty, satisfying blend of kerneled corn, potatoes, fire-roasted green chiles, and strips of chicken in a creamy chowder base.

No Photo

Prep: 15 min | Cook: 50 min | Yield: 10 cups, serving 5 or 6

Ingredients

  • 4 tablespoons Danish Creamery Butter (1/2 stick)
  • 1 pound boneless skinless, chicken cut into 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 1/2 inch dices (about 2 cups)
  • 1 (4 ounce) can fire-roasted diced green chiles
  • 1 quart chicken broth
  • 1 cup milk
  • 1/4 teaspoon ground black pepper
  • Salt to taste (1 to 1 1/2 teaspoons)

Instructions

  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.

Recipe and photo used with permission from: Challenge Dairy

Source: Challenge Home Economist



God's Rainbow - Noahic Covenant