White Chicken Chili Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 strips thick cut bacon, chopped
1 medium onion, chopped
4 cloves garlic, chopped
4 cups yellow corn kernels, from 4 ears corn
1 russet potato, peeled and cubed
1 lb boneless, skinless, chicken breast
2 t ground cumin
1 t smoked paprika
½ t chili powder
Kosher salt & pepper
3 c low sodium chicken broth
2 poblano peppers, seeded & chopped
1 jalapeno, seeded if desired, and chopped
2 c milk
4 oz cream cheese, melted
¾ c salsa Verde
2 c shredded cheddar
½ c fresh cilantro, chopped
Avocado, cheddar, and yogurt or sour cream for serving
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Directions: |
Directions:In a large pot over medium heat, cook the bacon until crispy. Remove bacon and reserve for topping. In the same pot, add the onion, poblano & jalapeno peppers and cook til fragrant, about 5 min. Stir in the garlic, cumin, paprika chili powder, and a pinch each of salt & pepper. Cook for 5-10 min, until very fragrant. Add the corn, potato and chicken, then stir in the broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 min, until the chicken is cooked through. Pull the chicken out and shred. Transfer ¾ cup of the chowder to a blender or food processor and blend until smooth. Return to the pot and add the milk, cream cheese, salsa Verde and cheddar. Cook 10 min until cheese is melted. Remove from the heat and stir in cilantro. If needed, thin with more milk. Ladle into bowls and top with the bacon, Avocado, cheddar and yogurt or sour cream. ™ |
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