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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is one I whipped up on inspiration. The warmth of a chicken corn chowder with the flavor green chile. Great on a cold day. Ingredients:
8 slices bacon |
24 ounces chicken breasts, chopped |
1 medium onion, chopped |
1 tablespoon ground cumin |
1 teaspoon oregano |
4 large russet potatoes, cubed |
6 cups chicken stock |
2 cups cream |
16 ounces frozen corn |
16 ounces frozen green beans |
18 ounces canned diced green chiles |
1 teaspoon salt |
1 teaspoon black pepper |
1/2 cup monterey jack cheese (optional) |
cilantro (optional) |
Directions:
1. Cut the bacon into short pieces and brown in the skillet. Remove to drain on paper towels. Repeat for chicken breast. Sweat the onion and add cumin and oregano.
2. To a large stock pot, add the chicken, chicken stock, bacon, onions. Add the potatoes, cream, and all the vegetables. Season with salt and pepper. Cover and simmer for 20-25 minutes.
3. Garnish with cilantro and cheese if desired.
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