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.
- 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) garlic
- 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 quart chicken broth
- 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 | Yield: 10 cups, serving 5 or 6
Source: Challenge Home Economist
Recipe and photo used with permission from: