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Southwest Chicken Corn Chowder Recipe

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This recipe for Southwest Chicken Corn Chowder is from Aviation Cookbook 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless chicken breast, cooked and pulled apart
2 medium onions, chopped
½ c. vegetable oil
1 large baking potato, peeled and diced
3 garlic cloves, minced
1 jalapeno, seeded and minced
¼ cup flour
3 cup chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and diced
2 cup fresh or frozen corn
1 cup shredded cheddar jack cheese
½ can chipotle pepper in adobe sauce, minced fine (about 1 tsp.)
Directions:
Directions:
In a stock pot, cook the onions in oil over moderate heat, stirring often, until soft. To the pot add potato, garlic and jalapeno and cook while stirring for 1 minute. Stir in flour and cook over moderately low heat for 2 minutes. Wisk in 2 cups broth and the cream. Bring to a boil while stirring. Add the tomatoes, corn, cheese and chipotle and simmer. Add more broth to thin to desired consistency and cook for approximately 20 more or until vegetables are tender. Add the chicken to the pot during the last 2 minutes of cook to re-heat before serving. Season with salt and pepper. (I add more cheese and less jalapeno and chipotle, so it is not as spicy)

 

 

 

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