Smoked Chicken-Corn Chowder
Emily
ingredients
- 1/3 C Liquid Smoke
- 1 C water
- 2 pounds chicken breast tenders
- 3 medium onions, coarsely chopped
- 1/4 C olive oil
- 4 medium potatoes, peeled and diced into 1/4-inch cubes
- 3 cloves garlic, minced
- 1 fresh jalapeno, seeded and minced
- 1/4 C flour
- 3 C chicken broth
- 2 C heavy cream
- 4 plum tomatoes, seeded and diced into 1/4-inch cubes
- 2 C frozen whole-kernel corn
- 1 C shredded Monterrey Jack cheese
- salt & pepper to taste
- 2 Tbsp chopped cilantro
directions
- 1
Combine Liquid Smoke and water. Marinate chicken in this for 30 minutes. Grill tenders until done; chop into 1/2-inch cubes.
- 2
In a large kettle, cook onions in oil over moderate heat until softened. Add potatoes, garlic and jalapeno and cook, stirring 1 to 2 minutes. Stir in flour and cook over low heat, stirring, for 5 minutes. Slowly add chicken broth and cream; bring to a simmer. Add tomatoes, corn, cheese and chicken cubes. Simmer for 20 to 30 minutes or until vegetables are tender. Season to taste with salt and pepper. Garnish with chopped cilantro.
Source: Le Meridien soup contest
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