Jalapeno Chicken Corn Chowder
Source: combination of several recipes
2 T light olive oil, divided
1 large or 2 small boneless chicken breast half (about 1 pound)
2 cups water
1 small onion, chopped
2 fresh jalapeno peppers, minced (can use canned)
few strips of sweet red pepper, minced
1 clove garlic, minced
3 cups fresh or frozen corn
1 cup milk, half-and-half, or light cream
1 cup shredded cheddar or jack cheese,
salt and pepper to taste
optional: cumin to taste, tomatoes, hot sauce
Brown chicken in 1 T oil. Add water, cover and poach until chicken is barely done. Remove chicken to cool, reserve broth.
In soup pot, saute onion and peppers in remaining oil until tender crisp. Add garlic for last 30 seconds of cooking.
Add reserved broth and corn, cook until corn is done.
Meanwhile, cut cooled chicken into bite sized pieces.
Add milk or cream, cook until heated through.
Add cheese and return chicken to pot, cook until cheese is melted and chicken is reheated. Season to taste.