Chicken and Potato Chowder |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Living in the Deep South, I never cared for soup because the weather is always so hot here, but this is one that I do like in the winter. Goes together quickly with things most cooks have on hand. Ingredients:
1/2 cup chopped onion |
1 tablespoon butter |
2 cups frozen whole kernel corn |
1 1/2 cups chicken broth |
1 1/2 cups chopped peeled potatoes |
1 (4 ounce) can diced green chili peppers, drained |
1/4 teaspoon fresh coarse ground black pepper |
2 cups milk |
2 tablespoons all-purpose flour |
5 ounces cooked chicken, cut into thin strips (1 cup) |
5 tablespoons snipped fresh cilantro |
Directions:
1. In a large suacepan cook onion in hot butter for 3 to 4 minutes or until tender. Add corn, chicken broth, potato, chile peppers, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender, stirring occasionally.
2. Ina screw-top jar combine milk and flour; cover and shake well. Add to potato mixture. Cook and stir until thickened and bubbly.
3. Add chicken and cilantro. Heat through.
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