My 'new and improved' version isn't really much different, just zippier and chicken-ier. Hubby and I loved it, but Chelsea wouldn't go for it (not really surprised there). The peppers made the house smell fantastic for hours. We topped our bowls with some grated old cheddar, which was a perfect match. Only one thing might have made this soup better... bacon! Now if only the Oatmeal Brown Bread I made to go with this would have came out as tasty.
My Zippy Chicken Corn Chowder
1 medium onion, diced
1 clove garlic, minced
1 tbsp canola or vegetable oil
1/4 cup diced red bell pepper
2 tbsp finely chopped jalapenos (I used the sliced bottled ones)
1 large boneless, skinless chicken breast, chopped into bite-sized cubes
3 medium-sized potatoes, also chopped into bite-sized cubes
1/2 tsp ground cumin
S&P to taste
Approximately 2 cups low-sodium chicken broth
2 10oz cans of creamed corn
1 can of evaporated milk (I used 2%)
Grated cheddar cheese for garnish
In a large pot or Dutch oven, heat oil and soften the onion, red peppers, garlic and jalapenos. Add in the cumin, chicken and potatoes, cooking until the chicken is cooked on the outside. Add chicken stock enough to not quite cover the potatoes. Allow to simmer covered until the potatoes are tender and then add in the corn and milk. Stir over low heat to warm through and season with S&P if necessary.
Leftovers heat up beautifully if you have any.