Southwestern Chicken Corn Chowder

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 lb bacon or 1/4 lb turkey bacon, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 large onion, diced
• 3 garlic cloves, slivered
• 2 chicken breasts (with or without bone)
• 16 ounces crushed tomatoes
• 1/4 cup salsa
• 1 bell pepper, coarsely chopped (green, red, yellow or orange)
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon hot pepper sauce (such as tabasco)
• 16 ounces whole kernel corn
• 4 -6 ounces carrots
• 1/2 cup chopped cilantro
• 1 tablespoon sherry wine
• 3 tablespoons all-purpose flour
• 3 tablespoons butter or 3 tablespoons butter substitute, softened
• 1 cup half-and-half

Recipe

• 1 in a pressure cooker, saute bacon until crisp.
• 2 add oil, onion, garlic and chicken. saute 3 minutes.
• 3 stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.
• 4 close pressure cooker and heat on high to develop maximum pressure. reduce heat to maintain pressure and cook 6 minutes, then release pressure. remove the chicken and cut it into bite-size pieces.
• 5 add chicken, corn, cilantro and sherry to the soup. bring to a simmer and cook 2 minutes. combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. cook 1 more minute. add half-and-half and mix thoroughly.
• 6 if not using a pressure cooker, you will need to cook for a longer time, though i have not tested the recipe this way.