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Sothwestern Chicken Corn Chowder (9/12/2008)

Southwestern Chicken Corn Chowder

1 tablespoon butter
2-3 boneless, skinless chicken breasts-cut into 1-inch cubes
½ tsp. Chili powder
½ tsp. Cumin
2 tablespoons butter
1 large sweet yellow onion, diced
8 cups chicken broth
3 medium potatoes, peeled and cut into 1-inch cubes
1 tsp. Oregano
1 tsp. Poultry seasoning
1 teaspoon Chili powder
Salt & pepper to taste
5 cups frozen corn
2 (4 oz.) can chopped mild green chiles, drained
1 Jalapeno, seeded & diced
2 cups milk
4 cups Mexican 4-cheese blend shredded cheese
2 roasted red peppers, cut into 1-inch strips (jarred red peppers are fine)
hot sauce to taste (if desired)

Season chicken breasts with ½ tsp. Chili powder and ½ tsp. Cumin. In a large skillet, melt 1 tablespoon butter over medium heat and add chicken breast cubes. Cook 5-7 minutes on each side, or until juices run clear. Remove from pan and set aside.

In a large dutch oven, sauté the onion in 2 tablespoons butter until they become translucent. Add chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt and pepper. Bring to a low boil and simmer 20 minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.

Remove about 3 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles, jalapeno and chicken. Simmer about 15 minutes. Add shredded Mexican cheese and stir until melted. Now add milk. Stir well. Stir in roasted red peppers and hot sauce to taste.

Serves 12

This week's recommended wine from Van's Liquor Store in East Dubuque-Wollersheim Prairie Fume. On sale at Van's through Monday, September 15, 2008 for $8.99/750ml.

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