SOUTHWEST CHICKEN CHOWDER

SOUTHWEST CHICKEN CHOWDER
SOUTHWEST CHICKEN CHOWDER

Yield Portion Size

24 portions (8 ozs chowder wtih 2 tbsp tortilla strips)
12 ea
Corn tortillas, 6-inch
4 lbs
Boneless, skinless chicken breasts, butterflied
2 cups
Butter
2 cups
Flour
1 gal
Chicken broth, warmed
2 quarts
RO*TEL QUESO (recipe at conagrafoodservice.com)
1 quart
Fire-roasted corn
1 quart
Fire-roasted poblano peppers, 1/2-inch diced
View Nutrition Information

Directions

  1. Step 1

    Cut tortillas into 1/4-inch strips.

  2. Step 2

    Fry tortilla strips in a deep fryer at 350°F for 1 to 2 minutes or until golden and crispy; drain.

  3. Step 3

    Grill chicken breasts over medium-high heat for 5 minutes on each side or until internal temperature reaches 165°F. Cut into bite-size pieces; set aside.

  4. Step 4

    Melt butter in a large stockpot over medium heat. Whisk in flour until smooth. Cook and stir for 3 to 5 minutes or until lightly browned.

  5. Step 5

    Add chicken broth slowly, stirring to combine. Cook and stir over medium-high heat for 20 minutes or until slightly thickened.

  6. Step 6

    Stir in RO*TEL QUESO, corn, poblano peppers and chicken.

  7. Step 7

    Cook over medium heat for 15 to 20 minutes or until heated through.

  8. Step 8

    To make ONE PORTION: Serve 8 ounces of chowder in a 10-ounce bowl; garnish with 2 tablespoons fried tortilla strips.

  9. Step 9

    CHEF'S NOTE: If you are unable to purchase fire-roasted corn and poblano peppers, roast them following this method: POBLANO PEPPERS: Grill poblanos on a hot grill for 3 to 4 minutes on each side or until skin is blistered; place in a bowl and cover with plastic wrap. After poblanos steam for 5 to 10 minutes, rub off the charred skin and remove the seeds and stems. FIRE ROASTED CORN: Grill corn on the cob on a hot grill for 2 to 3 minutes on each side until charred; cut corn off cob.

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