It’s officially soup season. I’ve been anxiously awaiting the chance to open up my “Soups” section of my recipe book and start choosing which lucky soup recipes get to kick off the cooler weather. White Chicken Chili won out the top spot, but coming in a close second was Chicken & Corn Chowder. This recipe was a first for me, but after a chilly weekend, I was feeling a creamy, warm-your-belly type soup. This recipe definitely fit the bill, and it even had a bit of a zing to it (not too much, though, or else Max would have had a wholeee lot of soup all to himself!). However, I’ll give you a bit of warning: If you’re looking for a simple recipe to whip up, this one isn’t it (at least for me). I never have very good luck when having to transfer liquid from a saucepan/skillet into a blender…let’s just say, I had a bit of cleaning up to do. But if you have the time and are good at pouring things from a large container into a smaller one (NOT my forté), make this tasty soup for your next gettogether — or for a cozy night in!
Chicken & Corn Chowder
Recipe adapted from BHG.com
- 1 white onion, chopped
- 1 tablespoon chopped canned chipotle pepper in adobo sauce (the more you add, the hotter it will be!)
- 1 teaspoon olive oil
- 1/2 T cumin
- 1 can frozen whole kernel corn
- 1 14-1/2 ounce can reduced-sodium chicken broth
- 8 ounces skinless, boneless chicken breast halves, shredded
- 1 12-ounce can evaporated nonfat milk or low-fat milk
- 1 7-oz jar roasted red peppers
- Shredded queso cheese or Monterey Jack cheese (optional)
- In a large saucepan, cook onion and chipotle pepper in olive oil over medium heat about 5 minutes or until onion is tender. Season with cumin. Stir in about 1/2 of the corn and the broth; cook for 3 minutes more. Cool slightly.
- Transfer corn mixture to a blender or food processor. Cover and blend or process until nearly smooth; set aside.
- Meanwhile, poach chicken until no longer pink in the center. Remove from pan; let cool. Shred chicken and add back into saucepan. Stir in pureed corn mixture, the remaining corn, and evaporated milk. Cook and stir until heated through.
- Add roasted red peppers and paprika to a blender or food processor. Blend until smooth.
- Ladle soup into bowls. Drizzle with roasted red pepper puree and, if desired, sprinkle with shredded queso.