Simple Corn and Chicken Chowder |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe used instant potato flakes (like the ones to make mashed potatoes) to thicken the soup like a chowder. Ingredients:
12 ounces boneless chicken (either breasts or thighs are fine) |
4 ears corn |
32 ounces chicken broth |
1/2 cup green bell peppers (about 1) or 1/2 cup red bell pepper, chopped (about 1) |
1 cup milk |
1 1/4 cups instant potato flakes |
salt & freshly ground black pepper |
crushed red pepper flakes (optional) |
paprika (optional) |
Directions:
1. In a Dutch oven, combine chicken, corn and broth; bring to a boil, over high heat, then lower heat and simmer until chicken is no longer pink, about 12 minutes.
2. Remove chicken and corn to a cutting board to cool slightly.
3. Add, to the Dutch oven, half the green peppers; stir in milk and potato flakes.
4. Shred chicken and return to pot.
5. Cut corn from cobs and return to pot.
6. Season with salt and pepper to taste.
7. Serve in individual bowls and garnish with remaining green pepper and crushed red pepper flakes and/or paprika, if desired.
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