Southwest chicken and corn chowder

Southwest chicken and corn chowder

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John's City Diner

 

Southwest Chicken and Corn Chowder

 

-          ¼ Cup       Canola oil

-          1 each      Green bell pepper diced

-          1 each      Red bell pepper diced

-          2 each      Onions diced  

-          1 Qt          Corn - grilled

-          1 T                        Salt

-          1 T                        Pepper

-          2 T                        Garlic - granulated

-          2 T                        Ancho chili powder

-          2 T                        Cumin - ground

-          2 T                        Coriander - ground

-          1 T                        Dark chili powder

-          1 Qt          Heavy Cream

-          1 ½ Qt      Chicken stock

-          1 C            Water

-          2 bunch    Cilantro – fresh

-          2 pounds   Pulled chicken – cut into 1 inch chunks

 

-          Cook and pull 2 pounds of bone in chicken.

-          In a large stockpot, combine the canola oil, red bells, green bells and onions over medium high heat. When the onions become translucent, add all the spices and cook for 5 minutes on medium heat.

-          Stir in chicken stock to the pot and allow to cook for 10-15 minute on low heat.

-          In a separate container, blend 2 cups corn, water and fresh cilantro in blender or with hand mixer.

-          Add the corn and cilantro mixture to the pot and simmer for another 15 minutes on low heat.

-          Add the heavy cream and cook for 5 minutes on low heat.

-          Turn off heat and mix in your pulled chicken.

Noon Cooking - January 23, 2014

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