Creamy Habanero Chicken & Corn Chowder
3 tablespoons butter
3 tablespoons flour
2 cloves garlic, minced
1/2 cup chopped onion
1 habanero pepper
3 cups cooked, shredded chicken
2 cups half and half
4 cups chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
2 cups frozen corn, thawed
1 cup shredded Monterrey Jack cheese
2 green onions, chopped
1/4 cup chopped, fresh cilantro
Salt and pepper, to taste
Melt butter in a large stock pot over medium heat. Slice habenero open lengthwise and remove seeds. Add half of the habanero, along with the garlic and onions to the pot and saute for about 3 minutes, or until onions are translucent and tender. Stir in the flour and cook for an additional minute or two. Whisk in the half and half and bring to a boil, stirring constantly. When mixture is thick and bubbly, stir in the chicken broth. Stir in cumin and chili powder, along with salt and pepper, to taste. Add the chicken, corn, cheese, green onion and cilantro and mix well. Simmer for an additional 10 to 15 minutes. Remove habanero before serving.
Can top with sour cream, tomatoes and/or cheese. Warm tortillas make a fantastic side item.
Pairs Well With
I read that the inspiration for the base of this soup came from the creamy habanero sauce from Cafe Mexicali. It's pretty taste.