Thursday, April 22, 2010

Cheddar Chicken Chowder

CHEDDAR-CHICKEN CHOWDER


            1 LB BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO BITE SIZED PIECES
            1 CUP CHOPPED ONION
            1 CUP CHOPPED RED BELL PEPPER
            2 MINCED GARLIC CLOVES
            2 TSP OLIVE OIL
            4 1/2 CUPS CHICKEN BROTH
            1 3/4 CUPS CHOPPED POTATOES
            2 1/4 CUPS FROZEN WHOLE KERNEL CORN
            2 CUPS GOAT MILK
            1/2 CUP PAMELA'S GLUTEN FREE FLOUR
            3/4 CUPS (3 OZ) SHREDDED GOAT CHEDDAR CHEESE
            1/2 TSP SALT
            1/4 TSP PEPPER

THIS RECIPE IS EASIEST IF YOU PREPARE EVERYTHING (CHOP, ETC) AND THEN PUT IT TOGETHER!

SAUTE CHICKEN, ONION, RED PEPPER, AND GARLIC IN OLIVE OIL IN DUTCH OVEN FOR 5 MINUTES.

STIR IN BROTH AND RED POTATOES.  BRING TO A BOIL; REDUCE HEAT.  SIMMER, COVERED, FOR 20 MINUTES OR UNTIL POTATOES ARE TENDER, STIRRING OCCASIONALLY.

ADD CORN AND MIX WELL.

 IN BOWL WHISK MILK INTO THE FLOUR UNTIL BLENDED.  ADD TO THE CHICKEN MIXTURE GRADUALLY, WHISKING CONSTANTLY.

COOK OVER MEDIUM HEAT FOR 15 MINUTES OR UNTIL THICKENED, STIRRING FREQUENTLY.

STIR IN THE CHEESE, SALT, AND PEPPER.

Please excuse the all caps--the original version (before I made it mine) came this way from my aunt and I didn't want to take the time to fix it!