Green Chile Chicken Chowder

By drinkfairy

Ingredients

• 1 oz vegetable oil
• 1 white onion, medium chopped
• 2 garlic cloves, minced
• 5 chicken breast, skinless, grilled and diced
• 1.5 lb of chopped roasted green chile, mild
• 2 quarts half and half
• 1 lb potatoes, peeled and diced
• 1 lb corn kernels
• 6 oz red bell peppers, seeded and chopped
• 2 oz chicken base
• 1/4 teaspoon white pepper
• 3 oz corn starch

Details

Servings 3
Adapted from delcharro.com

Preparation

Step 1

Heat oil in 12 quarts stock pot, sauté onions until golden add the garlic and sauté for 1 minute.

Add half and half, potatoes, chicken base, white pepper-cook for 10 to 15 minutes over medium heat.

Add chicken breast, green chile, corn kernels and red bell pepper, reduce heat to medium-low and cook until the potatoes are fork-tender.

In a small bowl make a slurry with the corn starch and ½ cup water.

Bring to a boil and whisk the slurry into the pot until the soup is slightly thick.

Notes: It will stick if heat is to high, so stir frequently. Roasted New Mexican anaheim green chile is a good choice.

Makes 3.5 quarts