Spicy Southwest Chicken & Corn Chowder

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, chopped, not seeded, never seeded
• 1/4 cup all-purpose flour
• 1 tablespoon chili powder
• 1 (32-ounce) carton chicken broth
• 2 medium red potatoes, peeled and cut into 1/4-inch pieces
• 2 cans of black (or whatever) beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 to 1.5 of those mondo boneless chicken breasts they sell nowadays
• 1 (12-ounce) package frozen corn
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 3/4 cup 2% milk

Instructions

1. In a Dutch oven, heat butter until melted. 
2. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.
3. Stir in flour and chili powder and cook 1 minute.
4. Gradually stir in broth. Add everything except the milk, bring to a boil, then turn it to low and simmer 20 min or so.
5. Stir in milk and remove from heat.

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Original recipe: Spicy Southern Kitchen

Posted by Jasmine