- 3 Hatch chile peppers, halved and seeded
- 4 cups water, or more as needed
- 1 (15 ounce) can cream-style corn
- 3 skinless, boneless chicken breasts
- 1/2 teaspoon ground cumin, or more to taste
- 1/2 cup shredded carrots
- 3 1/2 teaspoons chicken stock concentrate (such as Knorr® Homestyle)
- 3 cloves garlic, crushed
- 1/4 teaspoon poultry seasoning
- 1 cup cooked rice
- 1/2 (8 ounce) package processed cheese food (such as Velveeta®)
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.
- Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.
- Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.
- Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.
05/24/2018
recipepes.com
Green Chile Chicken Corn Chowder, recipe
PT15M
PT1H
5
455 calories
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