Kathie Oh's Recipe

Chicken And Pepper Chowder

Category: entrees

12 individually Fresh Boneless, Skinless Chicken Tenderloins, cut into bite size pieces
2 tablespoons Butter
3 cups frozen Red, Yellow, and Green Pepper, and Onion Stir-Fry Mixture
1 large clove Garlic, minced
1 cup Chicken Broth
2 cups Frozen Corn
1/8 teaspoon Red Pepper Flakes
1/2 cup Whipping Cream
2 cups (8 ounces) shredded Provolone or Swiss Cheese
1 tablespoon chopped Fresh Cilantro


Melt butter over medium heat in large saucepan.

Cook frozen vegetables in butter until soft, approximately 6 minutes.

Add the garlic to vegetables. Stir for 30 seconds.

Add chicken, broth, corn and red pepper flakes. Bring to boil.

Reduce heat to low. Cover saucepan and cook additional 5 minutes.

Increase heat to medium. Add whipping cream and cheese. Cook until chicken has cooked through.

Stir in chopped cilantro.