Warm up with this south western inspired Chili Chicken Corn Chowder.
Chili Chicken Corn Chowder
South western inspired chili chicken corn chowder.
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- 1 onion
- 2 large chicken breast, about 1 lb
- 2 tbsp butter - divided
- 1 1/4 cup milk (we used almond/coconut)
- 1 clove garlic
- 3 cups corn (frozen)
- 1 cup shredded cheddar cheese
- 3 tsp chili powder
- Sea salt
- Bring a large pot of water to a boil.
- While waiting for the water to boil, dice your onion into medium sized pieces, and finely chop the garlic.
- In a medium sauce pan, melt 1tbsp butter over medium heat and add your chopped onion. Let the onions cook, stirring occasionally. After about 5 minutes of cooking, add your chopped garlic to the onions.
- Add your chicken breast to the boiling water for 8 - 10 minuets or until done.
- When your chicken is done, remove from the boiling water with tongs and place on a cutting board to cool.
- Add 1 tsp of chili powder and 3 pinches of sea salt to the onions and garlic and continue to cook for another 10 minutes, or until onions start to brown.
- Add the 3 cups of corn, 1 tbsp butter, and 1tsp chili powder to the onions, and turn the heat up to high. Stir and cover.
- Use 2 forks to shred your chicken (instructional video below)
- After the chicken breasts are shredded, add them to the onion mixture, stir, and continue to cook uncovered.
- Stir in the remaining chili powder and 1 tsp of sea salt.
- Add the milk, then reduce heat to medium and cover. Let cook for another 5 minutes.
- Stir in 1 cup of shredded cheddar cheese.
- Serve with corn tortilla chips and a sprinkle of chili powder on top.
- Remember, organic ingredients taste better!
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