Warm up with this hearty, satisfying blend of kerneled corn, potatoes, fire-roasted
green chiles and strips of chicken in a creamy chowder base.
4 tablespoons Danish Creamery Butter (1/2 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)
2 cups frozen corn kernels
2 potatoes, peeled and cut into 1/2-inch
dices (about 2 cups)
4 ounces fire-roasted diced green chiles (1 can)
1 cup milk
1/4 teaspoon ground black pepper
Salt to taste
(1 - 1 1/2 teaspoons)
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).
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.
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.
15 min Prep Time | 50 min Cook Time | Serves 5-6 | Yields 10 cups