Spicy Chicken Corn Chowder Recipe - Cooking Index
1/4 lb | 113g / 4oz | Bacon - cut 1" pieces |
1/4 cup | 59ml | Olive oil |
1 cup | 62g / 2.2oz | Onion - diced (large) |
3 | Garlic cloves - slivered | |
2 | Chicken breasts | |
1 | Crushed tomatoes - (16 oz) | |
1/4 cup | 59ml | Jalapeno salsa |
1 | Green bell pepper - coarsely chopped | |
2 cups | 474ml | Chicken broth |
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | Crushed red pepper flakes |
1/8 teaspoon | 0.6ml | Hot pepper sauce |
2 | Frozen whole-kernel corn - (8 to 10 oz ea) | |
= (or 1 lb fresh corn kernels) | ||
1/2 cup | 8g / 0.3oz | Chopped cilantro |
1 tablespoon | 15ml | Sherry |
3 tablespoons | 45ml | All-purpose flour |
3 tablespoons | 45ml | Butter - softened |
1 cup | 237ml | Half-and-half |
In a pressure cooker over medium-high heat, saute bacon until crisp. Add oil, onion, garlic, and chicken. Saute 3 minutes. Stir in tomatoes, salsa, bell pepper, broth, salt, pepper flakes and hot pepper sauce.
Close lid and bring to second red ring (15 pounds pressure) over high heat. Immediately reduce heat to maintain pressure and cook 6 minutes.
Release pressure using finger-tip release method for the newer cookers or according to manufacturer's directions.
Remove lid. Lift chicken out. Remove meat from bone and cut into bite-size pieces.
Add chicken pieces, corn, cilantro, and sherry to the pressure cooker. Bring to a simmer without pressure lid and cook 2 minutes.
To thicken the soup, combine flour and butter, blending to paste consistency. Add 1 tablespoon at a time, mixing until soup appears creamy, and cook 1 more minute. Gradually stir in half-and-half and mix thoroughly.
Serve hot with corn chips.
This recipe yields 6 to 8 servings.
Variation: Substitute drained low-fat plain yogurt blended with flour for the half-and-half. Omit butter.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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