Southwestern Chicken Corn Chowder

Ingredients

• 1/4 lb bacon or turkey bacon, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 large onion, diced
• 3 garlic cloves, slivered
• 2 chicken breasts (with or without bone)
• 16 ounces crushed tomatoes
• 1/4 cup salsa
• 1 bell pepper, coarsely chopped (green, red, yellow or orange)
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon hot pepper sauce (such as Tabasco)
• 16 ounces whole kernel corn
• 4-6 ounces carrots
• 1/2 cup chopped cilantro
• 1 tablespoon sherry wine
• 3 tablespoons all-purpose flour
• 3 tablespoons butter or butter substitute, softened
• 1 cup half-and-half

Directions

1. 1

   In a pressure cooker, saute bacon until crisp.

2. 2

   Add oil, onion, garlic and chicken. Saute 3 minutes.

3. 3

   Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.

4. 4

   Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces.

5. 5

   Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly.

6. 6

   If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.