Chicken Chowder

Southwestern Chicken & Corn Chowder

3 tbsp. canola oil
1 large yellow onion, finely diced
1 lb. red potatoes, diced
1 – 2 dried guajillo peppers (or your favorite dried pepper)
2 links Mexican chorizo (usually in the fresh sausage case)
1.5 lbs. chicken breast, diced
28 oz. can of Fire-Roasted Diced Tomatoes
4 cups chicken stock
3 cups (24 oz.) corn (I used frozen this time of year)
zest of 1 lime
1 cup cream
1/2 cup chopped cilantro

Set a large pot over medium heat. Once it’s hot, toast the dried peppers for 1 – 2 minutes on each side, or until they become dry and fragrant. Remove.

Heat the canola oil and saute the onions for about 5 minutes until soft. Add the potatoes and continue to saute until both are golden, about 5 more minutes. Chop the dried peppers and add them back to the pot.

Remove the casings from the sausage and add to the pot along with the diced chicken. Saute until starting to brown. If the meat starts to stick, add the diced tomatoes. When the meat is cooked through, add the chicken stock and corn. Bring to a simmer and reduce to medium-low. Cook for about 30 minutes, or until the stock reduces a bit and the potatoes and chicken are tender.

Remove from heat and stir in the lime zest and cream. Taste and add salt if necessary. Serve with a sprinkling of cilantro, or place into freezer-safe containers and sprinkle with cilantro.

Makes 8 servings.

http://www.bitchincamero.com/2011/04/southwestern-chicken-corn-chowder/