White Chicken Chili Corn Chowder

White Chicken Chili Corn Chowder

A creamy chicken and corn chowder with green chilies and salsa!

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ingredients

• 4 ounces bacon, diced (optional)
• 2 tablespoons butter
• 1 onion, diced
• 1 poblano pepper, diced (or green bell pepper) (optional)
• 1 jalapeno pepper, diced (optional)
• 3 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1/4 cup flour (gluten-free for gluten-free)
• 4 cups chicken broth (link)
• 1 cup salsa verde (link)
• 1 pound boneless and skinless chicken breasts or thighs
• 2 large potatoes, peeled and cubed
• 1/2 cup heavy/whipping cream (or sour cream, or 4 ounces cream cheese)
• 1 cup white cheddar cheese, shredded
• 2 cups corn (fresh or frozen)
• salt and pepper to taste

directions

1. Cook the bacon in a large saucepan over medium heat before setting aside, reserving 2 tablespoons of the bacon grease in the pan.
2. Add the butter, onion, poblano, and jalapeno, and cook until tender, about 10 minutes.
3. Add the garlic and cumin and cook until fragrant, about a minute.
4. Sprinkle in the flour, mix, and cook for a minute.
5. Add the broth, salsa verde, chicken, and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender and the chicken is cooked, about 20-30 minutes. *
6. Turn off the heat, remove the chicken and shred it, or slice it, before returning it to the saucepan.
7. Add the cream and cheese, mix and let the cheese melt into the broth.
8. Add the corn and bacon, season with salt and pepper to taste and enjoy!

Nutrition Facts: Calories 528, Fat 30g (Saturated 14g, Trans 0.2g), Cholesterol 123mg, Sodium 920mg, Carbs 56g (Fiber 6g, Sugars 13g), Protein 35g

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