Chicken Vegetable Chowdah |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I innocently started out making chicken corn chowder. Then I got the urge to add other STUFF. Suddenly, I wasn't following the recipe anymore. So, here I am... This is a great recipe to use in the summer when there is an abundance of fresh farmstand veggies. You can add/delete vegetables to your hearts content. Enjoy! Ingredients:
1/4 cup olive oil |
1 lb boneless skinless chicken |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
1 cup onion, chopped |
2 tablespoons fresh garlic, minced |
1 cup bell pepper, any color, chopped |
1/2 cup fresh poblano pepper, seeded & chopped |
1 cup fresh carrot, shredded |
2 cups fresh zucchini, peeled if large & diced |
1 cup potato, scrubbed, unpeeled, diced small |
4 cups fresh corn, cut from the cob, divided |
4 cups chicken stock |
2 cups diced tomatoes |
2 cups water |
1 tablespoon oregano |
1/4 teaspoon cayenne pepper |
2 cups cream (or half & half) |
1/2 cup fresh parsley, minced |
Directions:
1. In a large soup pot, heat olive oil. Season chicken with salt & pepper. Saute until lighly browned in olive oil. Set aside.
2. Saute chopped vegetables (onion through potatoes) until softened. Puree 2c corn in food processor. Dice cooked chicken.
3. When vegetables are softened, add diced chicken, corn, pureed corn, chicken stock, tomatoes, water, oregano & cayenne. Simmer about 10 minutes until vegetables are cooked & flavors have melded.
4. Add cream & parsley. Heat through. Check for seasoning & adjust if necessary.
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