Chicken Sweet Corn and Green Chile Chowder

Ingredients

• •2 chicken breasts
• •4 slices bacon
• •1 medium onion
• •1½ cups corn
• •1 large clove garlic
• •3 large green chilies
• •875 ml water
• •1 tablespoon chicken bouillon granules
• •3 tablespoons flour
• •2 tablespoons parmesan cheese
• •120 g cheddar cheese
• •250 ml whipping cream
• •1 tablespoon cilantro
• •salt and pepper

Method

Adapted from foodista.com

1. 1Slice chicken breasts into thirds lengthwise.
2. 2Holding the breast slices together, slice very thinly across.
3. 3Set aside until ready to use.
4. 4In a non-stick stockpot set over medium high heat, cook the bacon until it is golden brown.
5. 5Add the chopped onion and sauté until they are transparent; add the garlic and green chilies and sauté for one minute longer before adding the chicken pieces and cooking for approximately 3-5 minutes or until the chicken is cooked.
6. 6Add three cups of the water.
7. 7Bring to a simmer before adding the chicken bouillon.
8. 8Reduce heat to low.
9. 9Cover.
10. 10Simmer for 15 minutes.
11. 11Just before the 15 minutes is up, make a slurry by placing the flour in a small bowl and, while stirring constantly, adding the remaining ½ cup (125ml) water in a slow stream.
12. 12Remove the cover from the pot.
13. 13Slowly pour in the slurry while stirring the soup.
14. 14Turn the heat up to medium.
15. 15While stirring constantly, cook the soup for approximately 2 minutes longer.
16. 16Add the Parmesan, cheddar, whipping cream, cilantro and salt and pepper.
17. 17Heat for a moment longer before removing from the heat and serving piping hot.