Spicy Chicken Corn Chowder

Recipe Ingredients

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

Recipe Instructions

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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