It’s Sunday! Time for another pot of soup! In honor of summer (here in Cali it’s freezing – highs in the 60s), sweet summer corn and my new corn cutter tool, I think some summer corn chowder is in order.
Now this isn’t your traditional chowder. No heavy cream, skim milk and no potatoes, only bell peppers. Not to worry, it is still very creamy and filling.
This recipe serves…well a lot! Good news is that it freezes well.
1 – 1 ½ lb. chicken breasts
½ medium onion, diced
1 clove of garlic, minced
½ green bell pepper, diced
½ red bell pepper, diced
2 tbsp. olive oil
2 tbsp. butter
4 cups of chicken broth
1 tsp. cumin
1 can of diced chilies
2 cans of creamed corn
3 ears of fresh corn
1 cup of skim milk
1 – 2 cups of shredded Mexican style cheese (more makes it creamier)
2 – 3 dashes of hot sauce (used Cholula)
Pinch of flour, if needed for thickening
1 tomato, diced (for garnish)
- In a stock pot, heat oil and butter. When the butter melts, add onion, garlic and bell peppers. Sauté until veggies are soft, about 5 minutes.
- Add 1 cup of chicken stock and chicken breasts to the stock. Simmer until chicken is completely cooked.
- Remove chicken and shred into bit size pieces.
- To the pot of veggies, add remaining stock, salt, pepper and cumin. Bring to a boil.
- Add corn, chilies, hot sauce, milk and cheese to the pot over low heat. Stir constantly until the cheese melts. About 5 minutes.
- Serve in bowls with diced tomato.