Southwestern Chicken Corn Chowder Recipe
"Southwestern Corn Chowder - sweet & hearty flavorful meal in one big bright sunny pot! With Chicken, Potatoes, Corn, Chorizo, Squash, Onion, & Jalapeño...."
INGREDIENTS
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2 tablespoons olive oil
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1 large yellow onion, chopped
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3 Jalapeño peppers, ribs & seeds removed, finely chopped. (Use 2 peppers for the chowder and hold back 1 for garnish)
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4 cloves of garlic, minced
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11/2 teaspoons cumin
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11/2 teaspoons chipotle chili pepper (this adds a slightly hot and smoky flavor)
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11/2 teaspoons salt
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1 teaspoon freshly ground black pepper
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2 tablespoons flour
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21/2 cups unsweetened almond milk
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2 cups chicken stock
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2 small yellow summer squash, chopped
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3 large Yukon gold potatoes, skins removed and chopped into 1 inch cubes
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6 fresh ears of sweet corn, cut off the cob (uncooked) (should yield 4 cups )
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15 ounces roasted chicken, shredded into large chunks (I used a store bought rotisserie)
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4 ounces shredded Monterey Jack cheese
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4 ounces dry cured chorizo, finely chopped
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4 ounces shredded extra-sharp cheddar cheese
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1/3 cup chopped cilantro
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1/2 cup sliced green onions
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