Chicken Sweet Corn And Green Chile Chowder Recipe

Name: Chicken Sweet Corn And Green Chile Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts partially frozen to make slicing a bit easier; 4 slices smoked bacon thinly sliced across; 1 sweet onion medium, chopped; 1 1/2 cups frozen sweet corn or fresh; 1 clove garlic minced; 1 1/2 cups green chilies fresh roasted, skins removed and chopped; 3 1/2 cups water divided; 1 tablespoon chicken bouillon granules; 3 tablespoons all purpose flour; 2 grated Parmesan cheese rounded tablespoons; 1 cup shredded cheddar cheese; 2/3 cup whipping cream; 1 tablespoon chopped fresh cilantro lightly packed finely, coriander; salt; pepper

Servings: persons

2 chicken breasts partially frozen to make slicing a bit easier
4 slices smoked bacon thinly sliced across
1 sweet onion medium, chopped
1 1/2 cups frozen sweet corn or fresh
1 clove garlic minced
1 1/2 cups green chilies fresh roasted, skins removed and chopped
3 1/2 cups water divided
1 tablespoon chicken bouillon granules
3 tablespoons all purpose flour
2 grated Parmesan cheese rounded tablespoons
1 cup shredded cheddar cheese
2/3 cup whipping cream
1 tablespoon chopped fresh cilantro lightly packed finely, coriander
salt
pepper

1
Slice chicken breasts into thirds lengthwise. Holding the breast slices together, slice very thinly across; set aside until ready to use.
2
In a non-stick stockpot set over medium high heat, cook the bacon until it is golden brown. Add the chopped onion and saute until they are transparent; add the garlic and green chilies and saute for one minute longer before adding the chicken pieces and cooking for approximately 3 - 5 minutes or until the chicken is cooked. Add three cups of the water and bring to a simmer before adding the chicken bouillon, reduce heat to low, cover and simmer for 15 minutes.
3
Just before the 15 minutes is up, make a slurry by placing the flour in a small bowl and, while stirring constantly, adding the remaining 1/2 cup (125ml) water in a slow stream. Remove the cover from the pot and slowly pour in the slurry while stirring the soup. Turn the heat up to medium and, while stirring constantly, cook the soup for approximately 2 minutes longer. Add the Parmesan, cheddar, whipping cream, cilantro and salt and pepper. Heat for a moment longer before removing from the heat and serving piping hot.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 chicken breasts partially frozen to make slicing a bit easier, 4 slices smoked bacon thinly sliced across, 1 sweet onion medium, chopped, 1 1/2 cups frozen sweet corn or fresh, and more.

Yes, Chicken Sweet Corn And Green Chile Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Sweet Corn And Green Chile Chowder

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