Southwestern Chicken Corn Chowder
Bite Me
by Julie Albert and Lisa Gnat
New England and Manhattan have hogged the spotlight long enough. There's a new chowder in town - say goodbye to clams and crackers and hola! to corn and tortillas. The taste of this creamy, flavor-packed chowder comes from the combo of sweet yellow kernels and nacho toppings. For an added Southwestern kick drizzle on some hot sauce and you'll be warmed from your nose down to your toes.
Serves 6
INGREDIENTS
• 1 tbsp butter
• 1 small yellow onion, chopped
• 1 large red bell pepper, chopped
• 1 (28 oz) can diced tomatoes, drained
• 1/2 cup canned chopped green chilies
• 3 cups creamed corn
• 2 cups frozen corn kernels, defrosted
• 2 cups chicken broth
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 boneless, skinless chicken breast halves, cooked and shredded
• 1 cup milk
• 3/4 cup shredded Monterey Jack cheese
• 1 cup crumbled tortilla chips, for topping
DIRECTIONS
1) In a large soup pot, melt butter over medium-high heat. Add onion and bell pepper, cooking until softened, about 5 minutes. Add the diced tomatoes and chopped chilies, mixing well.
2) Stir in the creamed corn, corn kernels, chicken broth, salt, pepper, shredded chicken and milk. Increase heat to high, bring to a boil and then reduce heat to low, simmering For 25 minutes.
3) Stir in the cheese, mixing until melted. Top each portion with crushed chips.
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