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 Poultry
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 Poultry Soups

 

Cullen's Chicken Corn Chowder

 

2 frozen Fully Cooked Seasoned Chicken Breasts
1 russet baking potato, about 12 ounces
1/3 cup EACH finely chopped onion and celery
1 jalapeno pepper, seeded and minced
2 teaspoons minced garlic
3 tablespoons butter
3 tablespoons flour
1 teaspoon each salt and dried thyme leaves
1/8 to 1/4 teaspoon ground cayenne pepper, according to taste
1/2 cup dry white wine
1 (10 1/2 ounce) can condensed chicken broth
2 cups frozen  Corn
2 cups milk or cream


Scrub or peel potato, as desired. Cut potato into 1/2-inch cubes. Place cubes in a microwave-safe bowl; add water to cover potato. Microwave on High power, covered, 5 to 8 minutes, until tender.

Meanwhile, finely chop onion and celery. Mince jalapeno and garlic.

Remove potato from microwave; drain and set aside. Lay chicken breasts on a plate and cover with plastic wrap; microwave 2 to 4 minutes on High power to thaw.

Melt butter in a large, heavy 4-quart saucepan over Medium heat. Stir in flour and cook 2 to 3 minutes, until lightly browned. Add onion, celery, jalapeno and garlic; saute 6 to 8 minutes, until just tender. Stir in salt, thyme and pepper; cook 1 more minute. Pour in wine and chicken broth; bring to a boil.

Cut chicken into bite-sized pieces. Stir chicken, corn and milk into chowder; return to boil and heat 2 minutes. Serve while hot.