Corn and jalapeno chicken chowder
Jennifer Berger
ingredients
- 2 large jalapenos
- 20 oz creamed corn
- 2 C. skim milk
- 1/4 t salt
- 1/4 t ground red pepper
- 1/2 t ground cumin
- 2 cans ff chicken broth
- 2 potatoes
- 1 package ff cream cheese softened
- 1 package frozen corn
- 2 cooked and diced chicken breasts
- 1 can cream of celery soup
directions
- 1
Broil peppers after cut length wise skin side up on an aluminum foil-lined baking sheet 6 inches from heat for 5 to 6 minutes or until pepper looks blistered
- 2
Fold aluminum over peppers to seal and let stand 10 minutes. Peel pepper and discard seeds. Coarsely chop pepper
- 3
Bring corn, milk, salt, pepper and cumin to a boil over medium high heat stirring constantly. Reduce heat to low and simmer, stirring often for 10 minutes
- 4
Stir chicken broth, celery soup, cream cheese and pepper into mixture. Cook, whisking often for 5 minutes or until cream cheese melts and mixture is thoroughly heated.
- 5
Whisk in additional chicken broth if necessary to reach desired consistency.
- 6
Garnish with cheddar cheese
Source: My recipes
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