Roasted Corn and Chicken Chowder

Enjoy this chicken chowder that’s made using potatoes, Cascadian Farm® sweet corn and Progresso® broth – a tasty dinner. ...MORE+ LESS-

bag (10 oz) Cascadian Farm® frozen premium organic sweet corn, thawed

tablespoons olive oil

large onion, chopped (1 cup)

baking potatoes, peeled, cut into 1/2-inch cubes

cups Progresso™ chicken broth (from 32-oz carton)

tablespoons butter or margarine

tablespoons all-purpose flour

1/2 cups half-and-half

1/2

teaspoon salt

1/2

teaspoon pepper

cups shredded cooked chicken

3/4

cup chopped drained roasted red bell peppers (from 7-oz jar)

Chopped fresh cilantro, if desired

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1

In 12-inch nonstick skillet, heat corn over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Set aside.
2

In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 12 minutes or until potatoes are tender.
3

Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add flour; cook and stir 1 minute. Gradually stir in half-and-half, salt and pepper. Cook until thickened. Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken and roasted peppers. Heat to boiling; reduce heat to low. Simmer 5 minutes. Sprinkle individual servings with cilantro.