Roasted Chicken and Corn Chowder

I love using rotisserie chicken. I use them a few times every week. They just make things quick and easy! This recipe was a perfect candidate for another rotisserie chicken. Yum. I love using rotisserie chicken. I use them a few times every week. They just make things quick and easy! This recipe was a perfect candidate for another rotisserie chicken. Yum.

Ingredients:

4 tablespoons unsalted butter
1 medium sweet onion, chopped
1 tbsp minced garlic
1 red bell pepper, chopped
1 Anaheim chili pepper, seeded and chopped
1 bag frozen corn kernels
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp ground cumin
1 tsp dried thyme
4 cups chicken broth
5 potatoes cut into 1/2 inch cubes
1 1/2 cups heavy whipping cream
2 tsp cornstarch
2-3 cups roasted chicken breast ( torn or cut into bite size pieces)


Directions:

In a large pot over medium heat, melt butter. Add onions, garlic, bell pepper and Anaheim pepper. Cook while stirring for about 5 minutes until softened. Add corn, salt, pepper, cumin and thyme. Stir. Add chicken broth. Stir and add potatoes and heavy cream. Add roasted chicken to the soup. Season with additional salt and pepper if necessary. Bring to a simmer. Add cornstarch mixture. Cook for 15-20 minutes, until potatoes are soft.

This recipe was altered quite a bit from the original.

Adapted from goboldwithbutter.