Chicken And Three Pepper Corn Chowder


	Chicken And Three Pepper Corn Chowder


	Tender chicken pieces, red, yellow and green pepper, pnions, garlic and corn in a cream and cheese thickened chicken broth.

	Ingredients -

	12 individually Fresh Boneless, Skinless Chicken Tenderloins, cut into bite size pieces 2 tablespoons Butter 3 cups frozen Red, Yellow, and Green Pepper, and Onion Stir-Fry Mixture 1 large clove Garlic, minced 1 cup Chicken Broth 2 cups Frozen Corn 1/8 teaspoon Red Pepper Flakes 1/2 cup Whipping Cream 2 cups (8 ounces) shredded Provolone or Swiss Cheese 1 tablespoon chopped Fresh Cilantro

	Preparation:

	1. Melt butter over medium heat in large saucepan. 2. Cook frozen vegetables in butter until soft, approximately 6 minutes. 3. Add the garlic to vegetables. Stir for 30 seconds. 4. Add chicken, broth, corn and red pepper flakes. Bring to boil. 5. Reduce heat to low. Cover saucepan and cook additional 5 minutes. 6. Increase heat to medium. Add whipping cream and cheese. Cook until chicken has cooked through. 7. Stir in chopped cilantro. 8. Serve immediately.

	Variations and Recipe Ideas:
	Substitute fresh parsley for cilantro

Cooking Tip

Chicken Tenderloins

Substitute 3 boneless, skinless chicken breasts for the 12 chicken tenders.

Cooking Tip

Homemade Whipping Cream

For best results whip 1 cup very cold heavy cream with small pinch of salt. As the cream begins to take on a whipping cream shape, add 1 tablespoon sugar, 1/2 teaspoon vanilla, and continue to whip