November 15, 2010

Chicken Corn Chowder




2 tablespoons unsalted butter
1 teaspoon ground cumin 
1 poblano pepper, seeded and finely chopped 1 cloves garlic, minced
3 carrots, chopped
1 celery stalk, chopped
2 tablespoons all-purpose flour
1/4 cup brown sugar
2 cups chicken stock
4 potatoes, peeled and diced small
2 cups diced, cooked chicken
2 casn sweet corn, drained
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)


  1. Melt the butter in a large Dutch oven or stock pot over medium heat.  Add cumin and vegetables and saute until tender. 
  2. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. 
  3. Stir in sugar.
  4. Slowly stir in the chicken broth, scraping up any bits from the bottom of the pan as you stir, incorporating the flour and vegetables.  
  5. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife. 
  6. Add chicken, corn and cream.  
  7. Continue to simmer.
  8. Salt and pepper to taste.  

Garnish with any of the following: fresh cilantro, sour cream, bacon, tortilla chips, cheddar cheese

1 comment:

  1. Hi Sherry,
    Just tried this today and we love it! Thanks for the recipe!



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