Cheesy Corn & Chicken Chowder
(from SallyV’s recipe box)
This is adapted from a recipe I found on the Food Network.
Source: Food Network
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people
Categories: Soup
Ingredients
- 4 T. butter
- 1 large onion, chopped
- 2 red and/or yellow peppers, diced
- Salt and pepper
- 4 C. frozen corn, thawed
- 1 7 oz. can diced green chilis
- 1/4 C. flour
- 4 C. chicken or vegetable stock
- 1 t. Tabasco or to taste
- 2-3 poached chicken breasts, shredded
- 2 C. half-and-half
- 1 C. Monterey Jack, grated
- 1 C. sharp cheddar, grated
- 1/2 C. sliced green onions
Directions
-
In a soup pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bell pepper, some salt and pepper and cook for a couple of minutes. Add the corn and chilis and cook for a minute.
-
Sprinkle the flour over the top and whisk to combine. Pour in the chicken or vegetable stock and Tabasco; whisk well. Cook for 5 minutes until soup thickens. Stir in chicken and reduce heat to low; simmer for 15 minutes. Stir in the half-and-half; cover and simmer for 10 additional minutes.
-
Stir in the cheeses and green onions. When the cheese is melted, adjust seasonings and add a more cheese if you like it cheesier.