Chicken, Corn and Roasted Pepper Chowder

I wanted to get one last soup in before the weather started staying warm all the time. Although judging by the past few days, I might be able to get another one in too.

This meal takes a little extra effort, but it is so worth it – especially frying your own tortillas to use on top. Enjoy!

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Chicken, Corn and Roasted Pepper Chowder

  • 2 Anaheim peppers
  • 3 T. olive oil, butter or margarine
  • 1/2 lb. chicken breasts
  • 2 t. blackening seasoning
  • 1 large onion, diced
  • 3 c. frozen corn (or fresh would be awesome!)
  • 3 medium-sized baking potatoes
  • salt & pepper, to taste
  • 1 T. cumin
  • 6 c. chicken stock
  • 2 T. butter or margarine
  • 2 T. flour
  • 1 c. milk
  • Optional toppings: shredded cheese, sour cream, fried tortilla strips

1. Place the peppers under broiler and cook about 3-4 minutes per side, until slightly charred but not burnt. Remove and let cool.

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2. Heat oil, butter or margarine in a large stock pot. Season the chicken with blackening seasoning and add to skillet. Cook until both sides are blackened and chicken is fully cooked. Remove from pot.

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3. Add onions to pot and cook for 2-3 minutes. Stir in corn and potatoes. Season with salt, pepper and cumin. Cook for 5 minutes.

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4. Dice chicken and peppers and add to the pot. Stir to combine and add chicken stock. Bring to a slow boil, cover and cook as long as desired, but at least 30 minutes.

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5. Just before serving soup, melt butter or margarine in a small pot. Stir in flour and cook 2 minutes. Add 1 c. milk, bring to a boil and cook until thickened. Bring soup back to a boil, stir in roux and let boil until soup is thickened.

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6. Divide soup into bowls. Top with a generous amount of shredded cheese, sour cream and fried tortilla strips.