Meal: Chicken Corn Chowder
Servings: 8
Prep Time: 40 minutes
Ingredients
2 cups whole kernel corn, thawed
1 small onion, chopped
1green bell pepper, chopped
1/2 cup chopped carrots
2 teaspoon minced jalapeno
2 teaspoon minced garlic
4 cups chicken stock/broth
1 pound boneless skinless chicken breast, cubed 1/2 inch
1/2 teaspoon thyme leaves
1/2 teaspoon savory
1 can creamed corn
2 cups heavy cream
salt and pepper to taste
Directions
1. Saute whole kernel corn, onion, bell pepper, carrots, chili, and garlic in a lightly greased large saucepan until onions are tender (about 5 minutes).
2. Process half the mixture and 2 cups stock in food processor or blender until smooth; return to saucepan with unprocessed half.
3. Add remaining 2 quart stock, chicken, herbs, and creamed corn; bring to a boil.
4. Reduce heat and simmer, covered, until chicken is cooked (about 15 minutes)
5. Stir in cream and heat through.
6. Season to taste with salt and pepper
Notes
1001 Soups and Stews
Page 76