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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken Chowder
1997 Winning Taste Recipe Contest - First Place Winner
Lisa Keys
Ingredients:
- 1 pound Pilgrim's Pride boneless, skinless, split chicken breasts
- 2 tablespoons butter
- 1/4 cup quinoa, uncooked (see note)
- 1 large potato, peeled and diced
- 1 large onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 1 chipotle chili pepper, left whole
- 1 can (14.5-ounces) chicken broth
- 1 cup fresh, frozen or canned whole kernel corn, drained
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh cilantro
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
Directions:
Cut chicken into bite-size pieces. Melt butter in Dutch oven or stockpot over medium heat. Add chicken, quinoa, potato, onion, bell pepper, jalapeno, garlic and chipotle pepper. Cook, stirring, until chicken is no longer pink. Add broth and corn; bring to a boil. Reduce heat, cover, and simmer 15 minutes or until quinoa is cooked and potatoes are tender. Add milk, salt and pepper and cook until heated. Remove and discard chipotle pepper.
To serve, ladle soup into serving bowls and sprinkle with cilantro and cheese.
4-6 servings
Note: Quinoa (pronounced KEEN-wah) is a tiny bead-shaped, ivory-colored grain that cooks like rice and expands to four times its original volume. Its flavor is delicate, almost bland. Rice, couscous or other similar grains may be used as a substitute. Quinoa can be found in most health food stores and some supermarkets.
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