Corn and Chicken Chowder

15 min Prep Time
50 min Cook Time

Serves 5-6

4 tablespoons Danish Creamery Butter (1/2 stick)
1 pound boneless skinless, chicken cut in thin strips
2 cups onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander (cilantro)
1 teaspoon pressed (or finely minced) garlic
2 cups frozen corn kernels
2 potatoes, peeled and cut into 1/2-inch dices (about 2 cups)
4 oz. fire-roasted diced green chiles (1 can)
1 quart chicken broth
1 cup milk
1/4 teaspoon ground black pepper
Salt to taste (1-1 1/2 teaspoons)

Melt 2 tablespoons of butter in a large saucepan. Add chicken and sauté until meat is no longer pink. Transfer chicken to a plate and set aside (refrigerate).

Melt an additional 2 tablespoons of butter in the saucepan and add onion, cumin, coriander and garlic; cook until onions are soft but not browned. Add corn, potatoes, chiles and broth; bring just to a boil. Lower heat, cover and simmer 20 minutes or until potatoes are tender.

Add milk. Puree half of the soup in a food processor or blender then return to the pan. Stir in the chicken. Heat until warmed through. Do not boil. Season with salt and black pepper.

Yields 10 cups

Source: Challenge Home Economist

Recipe and photograph courtesy of Challenge Dairy.