Mexican Chicken Chowder

Ingredients

2

tablespoons butter, melted

2

tablespoons  all-purpose flour

1

lb red potatoes, unpeeled, diced (3 cups)

1

cup  premium organic frozen sweet corn (from a 10- or 16-oz package)

1/2

cup finely diced red bell pepper

1

green onion, thinly sliced, whites only

1

tablespoon seeded and finely chopped jalapeño chile

2

boneless skinless chicken breasts, diced (14 oz)

1

package (1 oz)  taco seasoning mix

1

container (32 oz)  chicken broth

1/4

cup heavy whipping cream

2

tablespoons chopped fresh cilantro leaves

Steps

• 1

  In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
• 2

  In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
• 3

  To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.