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