Southwest Chicken Corn Chowder

Essential Everyday

1 tablespoon vegetable oil

1 cup chopped onion

2 poblano or green peppers, seeded and chopped

1 tablespoon chopped garlic

3 cups cooked and chopped chicken

¼ cup all-purpose flour

1 tablespoon ground cumin

½-1 teaspoon cayenne pepper

½ teaspoon chili powder

2 cups reduced sodium chicken broth

2 (14.5 ounce) diced tomatoes, undrained

1 (15 ounce) can cream style corn

1 cup frozen whole kernel corn

1 (12 ounce) can evaporated skim milk

2 tablespoons chopped fresh cilantro

In large stockpot or Dutch oven, heat oil over medium heat. Add onions, peppers and garlic; salt and pepper to taste. Saute until onions are softened.

Onions plus bell peppers: the equation for delicious.

Add in chicken, flour, cumin, cayenne and chili powder. Stir until well combined; cook 2 minutes. Stir in chicken broth, tomatoes, cream style corn and corn. Bring to a boil; reduce heat and simmer 10 minutes.

It's a thick soup, and it gets thicker once you add the evaporated milk.

Stir in evaporated milk and cilantro; continue simmering until heated through. 


My Rating: 4/5 "There is SO much flavor packed into this. It's quite hot, especially if you hit the upper threshhold of the cayenne pepper (like I did, of course) so it's nice for cold winter nights where you need some revving up. The sweetness of the corn grounds the whole thing, though, and the meaty chicken gives you something to really sink your teeth into. All in all, this is memorable good stuff."