Poblano Corn Chowder With Chicken - cooking recipe
Ingredients
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2 boneless skinless chicken breasts
2 cups water
4 cups frozen corn, divided
1 cup milk
1 tablespoon olive oil
2 poblano chiles, seeded, diced
1 white onion, chopped
3 medium garlic cloves, minced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 large tomatoes, diced
1/4 cup feta cheese, crumbled
cilantro, chopped (optional)
avocado, slices (optional)
lime slice (optional)
black pepper, freshly ground
Preparation
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In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
Shred the chicken reserving poaching liquid.
Puree 2 cups of the corn kernels in a blender with the milk; set aside.
In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; saute 4 to 5 minutes.
Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
Ladle into servings bowls and garnish as desired.
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