As we transition into fall, it’s the perfect time to combine the last of summer’s harvest with cozy, sweater-appropriate recipes.
One of our wonderful recipe contributors is here to help us do just that. Aimee Heriard-Dubreuil (she sent in a recipe for a delicious panzanella salad this spring) is giving us a Corn Kid-approved white chicken chili recipe. You can use frozen corn for this, but why do that when there are still fresh cobs all around?
By the way, Aimee has a TON of delicious recipes on Instagram that utilize fresh, local ingredients. She recently posted a gorgeous — and fall-friendly — dish of roasted carrots and fairytale eggplant with seared halloumi and honeycomb.
Check her out on Instagram @FrenchCreekKitchen, or visit her blog: www.frenchcreekkitchen.net/blog.
White Chicken Chili with Corn
2 tablespoons vegetable or other neutral oil
1 onion, small dice
3 cloves garlic, minced
10-15 shishito peppers, thinly sliced or 1 can diced green chiles or 1 jalapeño, small dice
1 ½ pounds chicken breast, small dice
2 teaspoons chipotle paste
2 tablespoons flour
2 teaspoon chili powder
2 teaspoon cumin
1 quart chicken stock
5 ears of corn, shucked and kernels removed or 1 (10 oz) bag frozen corn
2 cans great northern white beans, drained and rinsed
½ cup sour cream
2 tablespoons cilantro, roughly chopped
3 teaspoons kosher salt
Heat the oil in a large soup pot or dutch oven over medium heat. Add the onions and ½ teaspoon salt to the pot and cook for 5 minutes or until the onions are translucent. Add the shishito peppers and garlic and cook, stirring often, for 5 minutes or until the peppers are softened. Stir in the diced chicken breast, chili powder, cumin, chipotle paste and ½ teaspoon salt. Cook until the chicken is cooked through, about 5-8 minutes. Add flour and ½ teaspoon of salt, stir to combine and continue to cook for 2 minutes. Stir in the chicken broth, beans and corn kernels. Bring soup to a simmer. Turn the heat to low and slowly whisk in the sour cream, cilantro and ½ teaspoon of salt. Bring to back to a hard simmer and let cook for 20 minutes to allow the flavors meld. Squeeze juice of half a lime into the soup, taste for seasoning and add more salt or lime juice if needed. Serve hot.
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