Chicken Sweet Corn and Green Chile Chowder

Ingredients

• •2 chicken breasts
• •4 slices bacon
• •1 medium onion
• •1½ cups corn
• •1 large clove garlic
• •3 large roasted chilies
• •875 ml water
• •1 tablespoon chicken bouillon granules
• •3 tablespoons flour
• •2 tablespoons parmesan cheese
• •120 g cheddar cheese
• •250 ml whipping cream
• •1 tablespoon cilantro
• •salt and pepper

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Slice chicken breasts into thirds lengthwise. Holding the breast slices together, slice very thinly across; set aside until ready to use.
2. 2In a non-stick stockpot set over medium high heat, cook the bacon until it is golden brown.
3. 3Add the chopped onion and saut until they are transparent; add the garlic and green chilies and saut for one minute longer before adding the chicken pieces and cooking for approximately 3 5 minutes or until the chicken is cooked.
4. 4Add three cups of the water and bring to a simmer before adding the chicken bouillon, reduce heat to low, cover and simmer for 15 minutes.
5. 5Just before the 15 minutes is up, make a slurry by placing the flour in a small bowl and, while stirring constantly, adding the remaining 1/2 cup (125ml) water in a slow stream.
6. 6Remove the cover from the pot and slowly pour in the slurry while stirring the soup. Turn the heat up to medium and, while stirring constantly, cook the soup for approximately 2 minutes longer.
7. 7Add the Parmesan, cheddar, whipping cream, cilantro and salt and pepper.
8. 8Heat for a moment longer before removing from the heat and serving piping hot.