Poblano Corn Chowder With Chicken - cooking recipe

Ingredients
    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
    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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