Ranch Style Chicken Chowder

Baker*Chick's Note:

Source: hometown cooking. Be careful when working with hot peppers. Wear latex gloves to avoid getting the oils on your hands.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb boneless skinless chicken breast half , cut into bite size pieces
• 2 tablespoons margarine or 2 tablespoons butter
• 1 large sweet potato , peeled and sliced
• 1 medium onion , chopped
• 1 -2 fresh serrano chili pepper , seeded and finely chopped
• ½ teaspoon ground coriander
• ¼ teaspoon ground cumin
• 3 cups chicken broth
• 1 (14 ½ ounce) can hominy, rinsed and drained or 1 cup frozen whole kernel corn , thawed
• snipped fresh cilantro (optional)
• sour cream (optional)

Directions:

1. In a large saucepan or Dutch oven, cook chicken, half at a time, in hot margarine until no longer pink.
2. Remove chicken with a slotted spoon, reserving drippings in saucepan.
3. Set chicken aside.
4. Add sweet potato, onion, serrano peppers, coriander, and cumin to saucepan; add half of the chicken broth.
5. Bring to boiling; reduce heat.
6. Cover and simmer about 20 minutes or until vegetables are very tender.
7. Cool slightly.
8. Add sweet potato mixture to blender container.
9. Cover and blend until smooth.
10. Return to saucepan along with chicken, remaining chicken broth, and hominy.
11. Heat through.
12. Serve in bowls and garnish with cilantro and sour cream, if desired.