Southwestern Chicken Corn Chowder

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 large sweet onion, peeled and chopped into large dice
• 4 cups chicken broth
• 2 red potatoes, peeled and cut into 1-inch pieces
• 1/2 teaspoon oregano
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon chili powder
• 2 teaspoons salt
• 2 teaspoons fresh ground pepper
• 2 (16 ounce) cans whole kernel corn
• 1 (16 ounce) can creamed corn
• 1 (4 ounce) can green chilies, drained
• 2 (8 ounce) chicken breasts, cut into 1 inch pieces
• 1 cup heavy cream
• 2 cups cheddar cheese
• 10 -15 drops hot sauce
• 1 tablespoon cilantro

Recipe

• 1 in a large dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
• 2 add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. add the corn and simmer until corn is heated through.
• 3 remove about 1-1/2 cups of the chowder and puree in a blender or food processor. return puree to the chowder and add green chiles and chicken. simmer about 5 minutes to cook chicken. add cream and shredded cheese. stir until incorporated and cheese has melted. gently stir in hot sauce and cilantro.
• 4 serve in bread bowls with additional shredded cheese and cilantro for garnish.
• 5 yield: about 6 servings.