How was your weekend? Did any snow fall in your neighborhood this weekend? We woke up to a couple of inches yesterday and winter has arrived, surely and sadly enough. I dusted off my Sorel boots and while I love how comfortable, warm, and durable they are, I would prefer to not have a reason to wear them. Oh well, the weather made for a perfect Souper Bowl Sunday at least!
As I mentioned on Friday, we made Southwest Corn Chowder, a soup we made last year and loved. (I omitted the cheese in my bowl) The total time to make this soup was 30 minutes, maybe a little more, one reason to love this recipe. When you try it you’ll understand the main reason we love it. It’s so good!
Before we made the soup we went to World Market in search of a mail tray/holder. I’ve been wanting one for quite some time because we have little room in our kitchen and I hate clutter. Piles of mail stack up and I’m such a neat freak that it starts to annoy me. But now we have a solution!
Now for the chowder:
Southwest Corn Chowder
4 boneless, skinless chicken breast cut into 3/4 inch cubes
1 medium onion, cut into thin wedges
1 tbsp vegetable oil
2 tsp ground cumin
2 cans (14.5 oz each) chicken broth
1 package (10 oz) frozen corn
3/4 c picante sauce
1/2 c chopped sweet red pepper
1/2 c chopped green pepper
2 tbsp cornstarch
2 tbsp water
Pepper jack cheese, or your cheese of choice
1. Season the chicken with salt, pepper, cumin, paprika, garlic powder and chili powder. In a dutch oven or 3 quart saucepan, heat the oil and cook the chicken and onion until chicken juices are clear. Add the broth, corn, and picante sauce and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
2. Stir in peppers. Combine the cornstarch and water until smooth, stir into soup. Bring to a boil, cook and stir for 2 minutes or until slightly thickened. Spoon into bowls and top with cheese.