SOUTHWESTERN CHICKEN CORN CHOWDER

Southwestern Chicken Corn Chowder image

A wonderful soup recipe from "The Pressure Cooker Cookbook" by Toula Patsalis. Can be made without a pressure cooker but cooking time will be longer.

Provided by galcott

Categories Chowders

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 19

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Ingredients

1/4 lb bacon or 1/4 lb turkey bacon, cut into 1-inch pieces
1/4 cup olive oil
1 large onion, diced
3 garlic cloves, slivered
2 chicken breasts (with or without bone)
16 ounces crushed tomatoes
1/4 cup salsa
1 bell pepper, coarsely chopped (green, red, yellow or orange)
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon hot pepper sauce (such as Tabasco)
16 ounces whole kernel corn
4 -6 ounces carrots
1/2 cup chopped cilantro
1 tablespoon sherry wine
3 tablespoons all-purpose flour
3 tablespoons butter or 3 tablespoons butter substitute, softened
1 cup half-and-half

Steps:

In a pressure cooker, saute bacon until crisp.
Add oil, onion, garlic and chicken. Saute 3 minutes.
Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.
Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces.
Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly.
If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.

Nutrition Facts : Calories 500.9, Fat 33.9, SaturatedFat 12.2, Cholesterol 74, Sodium 1387.8, Carbohydrate 31.3, Fiber 4.2, Sugar 7.9, Protein 19.1

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