The Kingsley Cookbook

 

Roasted Chicken and Corn Chowder
By Taylor
Serves 6
Ingredients:
4 tablespoons unsalted butter
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 Anaheim chili pepper, seeded and chopped
1 (12-ounce) bag frozen corn kernels, divided in half
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1/4 teaspoons ground cumin
1/4 teaspoons dried thyme
4 cups chicken broth
5 new potatoes cut into 1/2 inch cubes
1 1/2 cups heavy whipping cream
2 teaspoons cornstarch
2-3 cups roasted chicken breast ( torn or cut into bite size pieces)
5-10 drops hot sauce (more or less based on taste)
Directions:
In a large pot over medium heat, melt butter. Add onions, bell pepper and Anaheim pepper. Cook while stirring for about 5 minutes until softened. Add half bag of corn, salt, pepper, cumin and thyme. Stir. Add chicken broth. Stir and add new potatoes. In a blender, purée cream, remaining half of corn and cornstarch. Pour purée into soup. Stir. Add roasted chicken to the soup. Season with hot sauce and additional salt and pepper if necessary. Bring to a simmer and cook for 30 minutes while stirring every few minutes.
Serve or refrigerate for later use.