I will be the first to admit that I don’t cook a lot of soups. This is one of Nathan’s chief complaints; he’s always saying he wished we ate more soup! I am just not a soup lover, I don’t know if it’s my southern heritage, or just a general aversion to most soups. Whatever the reason, I decided that I would try and make a soup/chowder that both the hubs would love and I could get behind. It had to be awesome in taste, spice and flavor.
I have been working on my husband for years to acclimate his spice palate to mine, (don’t tell him that!) and so I decided that I needed to put a tiny bit of spiciness into this chowder. A perfect way to do that is by adding a few poblano peppers. Hot peppers are so good for you, filled with vitamins and minerals that you don’t get in other veggies. Poblanos are a good pepper to start with because it is generally mild in heat and has a great flavor. You can use any hot pepper you like, but for this chowder I decided to go with one that was great on flavor and low on heat.
I’m a busy mom, so grabbing a protein like the Perdue Perfect Portion Chicken Thighs were a perfect solution for a busy weeknight dinner. Throw in the veggies and sauté them for about 5 minutes, and then add the chicken. You can either pre-chop into chunks or chop after cooked. Add the stock and let boil, add the cream cheese the remaining frozen corn and boil for about 15 minutes. Voila, dinner in 30, not bad!
- 1 package of Perdue Perfect Portions Chicken Thighs
- 1 poblano pepper de-seeded finely chopped
- 1 chopped onion
- 1 10oz bag of frozen corn
- 3 garlic cloves minced
- ½ cup of half and half
- 4 oz third less fat cream cheese
- 1 can of cream corn
- 1 tbs of butter
- 1 tbs of Olive oil
- 1 box of chicken stock
- Salt to taste
- 2 tsp of chili powder
- ½ bunch of cilantro
- Put oil and butter in a pot on medium heat.
- Add in onion and pepper and ½ the frozen corn.
- Sauté for about 5 minutes or until onions are translucent.
- Add in chicken and spices, along with garlic.
- Cook chicken until done turning to prevent burning.
- Once chicken is done chop into chunks and return to pan.
- Add in chicken stock and using wooden spoon gets any flavor bits off the bottom of the pan.
- Return to a boil and add in cream cheese.
- Stirring every so often.
- Once cheese has melted add in cream corn and the rest of the frozen corn and allow to cook until corn is tender and soup has slightly thickened.
- Add in chopped or torn cilantro just before serving.
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