Chicken Corn Chowder 2
My first attempt at Chicken Corn Chowder was such a hit, I thought I’d try a slight variation on one without tomatoes that took advantage of poblano peppers, which are a recent favorite of mine. This one is a bit heavier on the calories, as it’s got more corn, does not use fat free cream cheese, and has that pat of butter, but I think it’s worth it. Makes 4 servings at 433 calories and 14 grams of fat.
- 1 Tbsp butter
- 2 cups cooked chicken (I made 4 bone-in chicken thighs in the crock pot and got my stock while I was at it)
- 1 small onion, finely chopped
- 1 medium poblano pepper, finely chopped
- 1 Tbsp minced garlic
- 2 cups chicken stock
- 2 cups frozen corn kernels
- 1 can creamed corn
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 heaping Tbsp masa flour
- 4 oz. Neufchatel cheese
- Melt the butter over medium heat in a large saucepan.
- Add the onions and poblano peppers. Cook gently for about 5 minutes. You’re sweating the flavor out.
- Add the garlic. Cook for another couple of minutes.
- Add the salt, pepper, paprika, cumin, and oregano.
- Add the chicken stock.
- Add the corn, chicken, and creamed corn.
- Stir well.
- Simmer over medium low for 20 minutes.
- Mix the masa flour with about a quarter cup of water, stirring until there are no lumps.
- Add mixture to the chowder.
- Cook for another 10 minutes.
- Reduce heat to low.
- Add the Neufchatel cheese and stir until melted.
- Serve with a good crusty bread.