Poblano Corn Chowder With Chicken |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This soup a little zip. Delicious with a side salad and some fresh bread for a wonderfully satisfying meal. If desired, lowfat milk can be used; however, for added richness add 2 tablespoons of powdered milk. Ingredients:
2 boneless skinless chicken breasts |
2 cups water |
4 cups frozen corn, divided |
1 cup milk |
1 tablespoon olive oil |
2 poblano chiles, seeded, diced |
1 white onion, chopped |
3 medium garlic cloves, minced |
1 teaspoon sugar |
1 teaspoon kosher salt |
1/2 teaspoon cayenne pepper |
1 large tomato, diced |
1/4 cup feta cheese, crumbled |
cilantro, chopped (optional) |
avocado, slices (optional) |
lime slice (optional) |
black pepper, freshly ground |
Directions:
1. In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
2. Shred the chicken reserving poaching liquid.
3. Puree 2 cups of the corn kernels in a blender with the milk; set aside.
4. In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
5. Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
6. Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
7. Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
8. Ladle into servings bowls and garnish as desired.
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