Tuesday, May 15, 2012

Chicken, Cheddar and Corn Chowder

 Rain, rain go away....   I know we need rain, but does it have to rain all day?  Well, it's a good excuse to pull out the soup pot and make this Chicken, Cheddar and Corn Chowder. When my husband asked me what was for lunch at noon, my first thought was leftovers or sandwiches.  Then I looked out the window and I started to crave soup after seeing the dreary rainy day outside.   I was lucky to have all the ingredients on hand and we were happily eating it at 12:30pm.  What a great, comforting soup that comes together so quickly.  I always have these ingredients on hand so this soup is only 30 minutes away on another rainy day. 

1lb ground chicken
1 Tbs of olive oil
1/2 green bell pepper diced finely (I did this in the food processor)
1 medium onion diced finely (I did this in the food processor)
2-3 cloves of garlic grated
1tsp cumin powder
1 tsp poultry seasoning
1 tsp dried oregano
red chili flakes to taste
salt and pepper to taste
4 cups chicken stock
1 cup milk
1 cup water (if needed)
2 cup of shredded mild cheddar cheese
1 (15oz) can of diced tomatoes ( I used fire-roasted)
2 Tbs of butter
3-4 Tbs of flour
1 cup of frozen corn kernels
1 (15oz) can of creamed corn
chicken bullion powder as needed

Heat oil in pan and saute the onion, bell pepper and garlic in medium-high heat. Then add the ground chicken and cumin, oregano, poultry seasoning, chili flakes, salt and black pepper.  Saute until meat is cooked. Next add the butter and flour and saute for another 2-3 minutes.

Now add the creamed corn, diced tomatoes, chicken broth, frozen corn and bring to a boil for 10 minutes. 

Next add the milk and cheddar cheese and stir well until everything is smooth and creamy.   Taste for seasoning and serve hot. Eat with corn chips or bread. Enjoy.

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