Southwestern Chicken Corn Chowder

Recipe by Chef #1050930
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a pressure cooker, saute bacon until crisp.
  • Add oil, onion, garlic and chicken. Saute 3 minutes.
  • Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.
  • Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces.
  • Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly.
  • If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.
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