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Chicken Corn Chowder with a Kick
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Description
Chicken, Corn, Mashed potatoes–who could ask for more. Mushrooms and peppers give this soup a real kick! This recipe was a very happy accident as I experimented in my kitchen. I was so pleased with the results, I thought I’d share my very first Tasty Kitchen recipe.
Ingredients
- 3 whole Red Potatoes, Diced
- 1 cup Whole Milk
- Lawry's Seasoned Salt, To Taste
- 8 ounces, weight Button Mushrooms, Quartered
- ½ whole Red Pepper, Diced
- 1 whole Jalapeno Pepper, Diced With Seeds
- 1 teaspoon Olive Oil
- 3 pieces Boneless Skinless Chicken Breast
- 1 bag Frozen Corn (12-16 Ounce Bag - Although I Was Lucky To Have Fresh)
- 48 ounces, fluid Low Sodium Chicken Broth
- Optional Toppings: Shredded Cheddar, Sour Cream, Real Crumbled Bacon Bits
Preparation
Please bear with my instructions as I usually don’t write recipes myself.
Boil some water in a saucepan, add potatoes and boil to make mashed potatoes (probably around 15-20 minutes). When potatoes are soft, drain water. Add Lawry’s Seasoning salt to taste and milk. Mash until you have mashed potatoes. I used Red Potatoes and left the skin on.
In small frying pan, sauté mushrooms and peppers in a little butter until desired softness has been reached.
In a dutch oven, heat 1 teaspoon of olive oil over high heat. Add chicken and brown until a golden brown. Add corn and chicken broth and bring to a boil, thoroughly cooking chicken. Add peppers, mashed potatoes, and mushrooms and simmer until you are ready to eat!
Add toppings and whip up some corn bread on the side! YUM!!!!
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Megan {Country Cleaver} on 4.14.2010
Ooo I can’t wait to give this a try!! Perfect for rainy Seattle days