Poblano Corn Chowder With Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 2 cups water
• 4 cups frozen corn, divided
• 1 cup milk
• 1 tablespoon olive oil
• 2 poblano chiles, seeded, diced
• 1 onion, chopped
• 3 medium garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 large tomato, diced
• 1/4 cup feta cheese, crumbled
• cilantro, chopped (optional)
• avocado, slices (optional)
• lime slice (optional)
• black pepper, freshly ground

Recipe

• 1 in a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
• 2 shred the chicken reserving poaching liquid.
• 3 puree 2 cups of the corn kernels in a blender with the milk; set aside.
• 4 in a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
• 5 measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
• 6 add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
• 7 stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
• 8 ladle into servings bowls and garnish as desired.