Poblano Corn Chowder With Chicken
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.
10
People talking
INGREDIENTS
Nutrition- 2cups water
- 4
- 1cup milk
- 1tablespoon olive oil
- 2
- 1white onion, chopped
- 3
- 1teaspoon sugar
- 1teaspoon kosher salt
- 1⁄2teaspoon cayenne pepper
- 1
- 1⁄4
-
-
-
-
Advertisement
DIRECTIONS
- 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.
- Shred the chicken reserving poaching liquid.
- Puree 2 cups of the corn kernels in a blender with the milk; set aside.
- In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
- Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
- Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
- Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
- Ladle into servings bowls and garnish as desired.
Advertisement