Chicken Corn Chowder Recipe

Mild green chiles and cilantro give a Southwest flavor to this great chicken corn chowder. If the mild green chiles are not spicy enough, use spicier chiles. Serve chowder in a bread bowl.

1 tablespoon vegetable oil
1 large sweet onion, peeled and chopped into large chunks
4 cups chicken broth
2 red potatoes, unpeeled and cut into 1 inch chunks
1/2 teaspoon oregano
1/2 teaspoon poultry seasoning
1 teaspoon chili powder
salt and freshly ground pepper
3 cups fresh or frozen whole corn kernels
2 - 4 ounce cans chopped mild green chiles, undrained
1 large chicken breast cut into 1 inch chunks
1 cup heavy cream or half and half
2 cups Mexican 4-cheese blend shredded cheese at room temp, the cheese will melt smoother.
1 roasted red pepper, cut into 1-inch strips - in a jar is fine
1 tablespoon chopped fresh cilantro or 1/2 tablespoon dry
hot sauce to taste
shredded cheese and additional chopped cilantro for garnish

In a large soup pot, saute the sweet onions in oil until translucent. 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 10 minutes. Add the corn, simmer 2 more minutes.

Remove about 1 1/2 cups of the corn chowder. puree in a blender or food processor. Return corn chowder puree to the chowder and add green chiles and chicken. Simmer corn chowder about 8 minutes, or until chicken is done. Add cream and shredded cheese. Stir corn chowder until incorporated and cheese has melted. Gently stir in red pepper, cilantro, and hot sauce to taste.

Serve with cheese on top.