Southwestern Corn Chowder |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
|
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites. Ingredients:
4 boneless skinless chicken breast halves, cut into 3/4-inch cubes |
1 medium onion, cut into thin wedges |
1 tablespoon canola oil |
2 cans (14-1/2 ounces each) chicken broth |
1 package (10 ounces) frozen corn |
3/4 cup picante sauce |
2 teaspoons ground cumin |
1/2 cup chopped sweet red pepper |
1/2 cup chopped green pepper |
2 tablespoons minced fresh cilantro |
2 tablespoons cornstarch |
2 tablespoons water |
shredded monterey jack cheese, optional |
Directions:
1. In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
2. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired. Yield: 7 servings (about 2 quarts).
|
|