Shelly's Recipe

SOUTHWEST CORN CHOWDER

Category: Chowders

1 Tbsp butter or olive oil
1/2 large sweet onion, peeled and chopped into large dice
4 cups chicken broth or 2 (14-ounce) cans chicken broth, then add water to make 4 cups
2 red potatoes, peeled and cut into 1-inch pieces
1/2 tsp oregano, poultry seasoning and chili powder
Salt and freshly ground pepper to taste
3 cups fresh or frozen corn kernels
1 (4 oz) can chopped mild green chiles, drained
1 large raw chicken breast cut into 1-inch bites
1 cup heavy cream or half-and-half
2 cups Mexican 4-cheese blend shredded cheese
1 roasted red pepper, cut into 1-inch strips (jarred is fine)
1 tbsp chopped fresh cilantro
Hot sauce to taste
Shredded cheese and additional chopped cilantro for garnish
Bread bowls for serving

In a large Dutch oven, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant. Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.

Remove about 1 1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in red pepper, cilantro, and hot sauce to taste.

Serve in bread bowls with additional shredded cheese and cilantro for garnish. Serves 6