CHIPOLTE CHICKEN CORN CHOWDER

YIELDS: 8 SERVINGS
PREP TIME: 15 MINUTES
TOTAL TIME: 1-1/2 HOURS





INGREDIENTS


REFRIGERATED ITEMS

PANTRY ITEMS

1-Rotisserie Chicken (1-lb. hand pulled) 1-15.25 oz Golden Sweet Whole Kernel Corn
8-oz bar of Cream Cheese 1-14.25 oz can of Cream Style Sweet Corn
1-pint of Half & Half 2-10.5 oz cans of Cream of Potato Soup
1-stick of Unsalted Butter 2-15 oz cans of Diced White Potatoes
3-stalks of celery (diced) 1-7 oz can of Chipolte Peppers in Adobe Sauce
1-sweet onion (chopped)
2-cloves of garlic (finely chopped)

OPTIONAL ITEMS

Saltine Crackers and Sliced Green Onion




COOKING INSTRUCTIONS


Melt the stick of butter to saute the garlic, onions and celery on medium until tender.

Turn to low and add in the Cream Cheese and Half & Half, stir until cream cheese melts.

Return to medium heat and add in the Cream of Potato Soups and Cream Style Corn.

Drain the liquid from the Whole Kernel Corn and Diced White Potatoes and add to the pot.
Stir thoroughly!

Empty the can of Chipolte Peppers in Adobe Sauce into a separate bowl and mash peppers until they release their seeds and break apart. Then stir them into the pot.

Add in the pulled chicken and stir thoroughly.
Bring to a low boil for 2 minutes and continue stirring!

Reduce heat and simmer for 1 hour and stir occasionally.

Serve with Premium Brand oyster crackers and green onion. Salt and pepper to taste.



TWO PEAS