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
Ingredients
- 2 Anaheim peppers
- 3 tbsp olive oil, butter or margarine
- 1/2 lb chicken breasts
- 2 tsp blackening seasoning
- 1 large onion, diced
- 3 cup frozen corn (or fresh would be awesome!)
- 3 medium-sized baking potatoes
- salt & pepper, to taste
- 1 tbsp cumin
- 6 cup chicken stock
- 2 tbsp butter or margarine
- 2 tbsp flour
- 1 cup milk
- Optional toppings: shredded cheese, sour cream, fried tortilla strips
Instructions
- Place the peppers under broiler and cook about 3-4 minutes per side, until slightly charred but not burnt. Remove and let cool.
- 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.
- 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.
- 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.
- Divide soup into bowls. Top with a generous amount of shredded cheese, sour cream and fried tortilla strips.
