Winter in the SW - photography by Joan Marie 2004I learned many things in the SW including how to cook with the flavors of the SW.
It is, to this day, one of my favorite foods to cook.
Today I created a new soup/chowder from the cooking lessons of the SW.
It sure was great on a cold winter's day!
Southwest Chicken Corn Soup/Chowder
1 small sweet onion – finely minced
½ large leek – finely minced
1 med-hot jalapeno – finely minced
poultry seasoning
black pepper
salt
chili pepper flakes
garlic powder
cumin
chili powder
1 ½ lbs. Chicken tenderloin – chopped into bite-size pieces
2-4 T olive oil
2 T butter
3 large potatoes – diced
32 oz chicken broth
2 cups water
1-2 cups frozen corn
2 cans cream corn
Heat 1 T olive oil in Dutch oven – add minced onion, leek, and jalapeno. Cook until tender. Add 2 T. butter and stir.
In separate fry pan, add 1 T olive oil, chicken, salt, pepper, chili flakes, garlic powder, cumin, chili powder and cook until chicken turns white.
Add potatoes and shredded carrots to Dutch oven and stir for 2-3 minutes. Add to that - the chicken, frozen corn, chicken broth, and water and bring to boil. Turn heat down to medium and cover for 15-20 minutes or until potatoes are done. Add cream corn and stir.
At this point, you can add more seasonings, salt, or pepper to your taste. This is the soup version. To turn into chowder, add milk, cream, or half and half and heat – don’t boil.
1 small sweet onion – finely minced
½ large leek – finely minced
1 med-hot jalapeno – finely minced
poultry seasoning
black pepper
salt
chili pepper flakes
garlic powder
cumin
chili powder
1 ½ lbs. Chicken tenderloin – chopped into bite-size pieces
2-4 T olive oil
2 T butter
3 large potatoes – diced
32 oz chicken broth
2 cups water
1-2 cups frozen corn
2 cans cream corn
Heat 1 T olive oil in Dutch oven – add minced onion, leek, and jalapeno. Cook until tender. Add 2 T. butter and stir.
In separate fry pan, add 1 T olive oil, chicken, salt, pepper, chili flakes, garlic powder, cumin, chili powder and cook until chicken turns white.
Add potatoes and shredded carrots to Dutch oven and stir for 2-3 minutes. Add to that - the chicken, frozen corn, chicken broth, and water and bring to boil. Turn heat down to medium and cover for 15-20 minutes or until potatoes are done. Add cream corn and stir.
At this point, you can add more seasonings, salt, or pepper to your taste. This is the soup version. To turn into chowder, add milk, cream, or half and half and heat – don’t boil.
Enjoy!
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