Corn and Chicken Chowder

Warm up with this hearty, satisfying blend of kerneled corn, potatoes, fire-roasted green chiles and strips of chicken in a creamy chowder base.

Ingredients

• 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)
  

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.

15 min Prep Time | 50 min Cook Time | Serves 5-6 | Yields 10 cups

Source: Challenge Home Economist

Recipe and photo credit (used with permission): Challenge Dairy.