Corn and Chicken Chowder
Warm up with this hearty, satisfying Southwestern blend of kerneled corn, potatoes, fire-roasted green chiles, and strips of chicken in a creamy chowder base. Add shredded cheddar cheese or a dollop...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at challengedairy.com.
Cooking tools:
- Food processor
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Plate
- Refrigerator
- Spoon
Ingredients
- 4 Tablespoons Challenge Butter (½ stick)
- 1 pound boneless, skinless chicken cut in thin strips
- 2 cups onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (cilantro)
- 1 teaspoon pressed (or finely minced) garlic
- 2 cups frozen corn kernels
- 2 potatoes, peeled and cut into ½-inch dices (about 2 cups)
- 4 ounces fire-roasted diced green chiles (1 can)
- 1 quart chicken broth
- 1 cup milk
- ¼ teaspoon ground black pepper
- salt to taste (1-1½ teaspoons)
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