Nacho Cheese Chicken Chowder
Makes 6 servings
Creamy, cheesy chowder with tender tidbits of chicken, potatoes and corn surrounded by a thick, creamy broth that is highly spiced with jalapeno peppers and sharp cheddar cheese for a play on nachos.
Ingredients :
olive oil, for sauteing
2 stalks celery, diced
1 yellow onion, diced
1 fire-roasted red pepper (jarred), diced
4 cloves garlic, minced
1/3 cup diced jalapeño peppers, fresh or jarred, ribs and seeds removed
1/2 teaspoons dried thyme
coarse salt and fresh black pepper
1.25 pounds boneless chicken, cut into 1-inch pieces
4 cups low-sodium chicken broth
2 + 1/2 cups peeled and cubed russet potatoes
1 + 1/2 cups corn
2 tablespoons fresh chopped parsley
1 cup half & half
2 heaping cups shredded sharp white or yellow cheddar cheese
plain corn tortilla chips, for serving
Instructions :
In a large soup pot or Dutch oven heat about 3 tablespoons oil over medium heat.
Add the celery, onion, red pepper, garlic, jalapeños and thyme.
Season well with salt and pepper.
Cook until tender about 5 minutes, stirring often.
Season the chicken well with salt and pepper.
Push the vegetables to the sides of the pan or remove to a bowl, add another tablespoon of oil and the chicken.
Cook, turning to brown on all sides.
Add the vegetables back in with the broth, potatoes, corn and parsley.
Season with about 1 teaspoon coarse salt (or 1/2 teaspoon table/fine salt) and 1/8 teaspoon black pepper.
Bring to a simmer and cook 30 minutes.
Stir in the half & half and the cheese.
Bring back to a simmer and let cook 5 - 10 minute longer, until cheese is completely melted and the soup slightly thickens.
Taste and season as needed before serving.
Serve with tortilla chips.
Source : cinnamonspiceandeverythingnice.com/nacho-cheese-chicken-chowder/
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