Chicken and Corn Chowder
4 cups Chicken stock
3/4 lb Boneless skinless chicken bosom
1 Sweet red pepper, slashed
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document.write('1 Sweet green pepper, slashed
1 tbsp Olive oil
1 Onion, slashed
1 Clove garlic, minced
3/4 lb Red potatoes, cut into 1/2 inch pieces
1 Can (17 oz.) corn, depleted
1 and 1/2 tsp Cumin
1/2 cup Dark olives, slashed
Planning:
In an enormous, weighty pot over medium intensity, heat the stock and chicken to the point of boiling. Lessen intensity, and stew until the chicken is cooked, around 10 minutes. Utilizing an opened spoon, move the chicken to a plate. Hold the stock. At the point when the chicken is sufficiently cool to deal with, shred it In the mean time in an enormous nonstick skillet, sauté the red and green pepper in the oil until delicate.
Utilizing an opened spoon, move the peppers to a bowl. In the oil staying in the skillet, cook the onions and garlic over medium intensity until mellowed, add to the chicken stock in the pot. Mix in the potatoes, a big part of the corn, and the cumin. Heat to the point of boiling. Decrease the intensity and stew, covered, until the potatoes are mellowed, 10 to 12 minutes.chicken andcorn chowder is prepair in 50 minutes to serve.
With an opened spoon, move the potato combination to a food processor or blender. Puree. Return the pureed potatoes to the pot. Mix in the excess corn and the peppers, olives and chicken. Heat throug.
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