I'm loving this soup. I've had it on the "things to make list", for quite some time. I changed the recipe up, just because I was out of a few things. I'm actually so glad I did, it had just enough heat for us :)
Red Potato Corn Chowder
6 red potatoes, cut in bite size pieces
1 red bell pepper, diced
6 cloves garlic, chopped
2 TB butter
2 TB flour
1 tsp. cumin
1/2 tsp. basil
1/2 tsp. oregano
1/8 tsp. pepper
1 bay leaf
2 cups chicken broth
3 cups whole milk
2 cups chicken, cooked, bite size pieces
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can cream corn
1 can corn, drained
juice from 1 lime
In large soup pan, add butter, red pepper, cumin, basil, oregano and pepper. Saute for 6-8 minutes or until peppers are tender. Add garlic, stir and cook just until fragrant.
Stir in flour and cook for 1 minute or until combined. Slowly add chicken broth and milk, whisk together. Add potatoes and bay leaf. Bring to boil, reduce to simmer for 15 minutes, or until potatoes are tender.
Add cheese, stir until combined. Add chicken, both cans of corn and lime juice. Cover and cook on low until heated through.
Recipe adapted from: Brown Eyed Baker Chipotle Chicken and Corn Chowder