Ingredients
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 red bell pepper
- 2 jalapeno pepper
- 2 1/2 cloves garlic
- 1 1/2 tsp each: cumin
- 1/4 cup all purpose flour
- 4 cups unsalted chicken stock
- 16 oz cooked chicken
- 1 can (14 oz) creamed corn
- 1 can (14 oz) roasted corn
- 1 cups heavy cream (optional)
- kosher salt & ground black pepper (optional)
Steps
- Melt the butter with the olive oil in a large pot over medium heat, then cook the bell peppers, jalapenos, green onions, and garlic for 6 minutes.
- Stir in the cumin and flour, and cook for 1 minute.
- Pour in the chicken stock, add the diced potatoes, and simmer for 18 minutes until the potatoes are tender.
- Stir in the cooked chicken, creamed corn, and roasted corn, then simmer for 7 minutes until hot.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Stir in the heavy cream, if using, and season with salt and pepper before serving.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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