A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
- 4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
- 1 medium onion, cut into thin wedges
- 1 tablespoon canola oil
- 2 cans (14-1/2 ounces each) chicken broth
- 1 package (10 ounces) frozen corn
- 3/4 cup picante sauce
- 2 teaspoons ground cumin
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 2 tablespoons minced fresh cilantro
- 2 tablespoons cornstarch
- 2 tablespoons water
- Shredded Monterey Jack cheese, optional
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
- Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired. Yield: 7 servings (about 2 quarts).
Originally published as Southwestern Corn Chowder in Country Chicken Cookbook 1995, p22
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