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Poblano Corn Chowder With Chicken

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“This soup a little zip. Delicious with a side salad and some fresh bread for a wonderfully satisfying meal. If desired, lowfat milk can be used; however, for added richness add 2 tablespoons of powdered milk.”
READY IN:
40mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
  2. Shred the chicken reserving poaching liquid.
  3. Puree 2 cups of the corn kernels in a blender with the milk; set aside.
  4. In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
  5. Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
  6. Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
  7. Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
  8. Ladle into servings bowls and garnish as desired.

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