Cozy white chicken chili with a summery twist

This recipe is perfect for transitioning into fall while fresh corn is still available locally.

This cozy white chicken chili is perfect for transitioning into fall while fresh corn is still available locally. (Photo courtesy of Aimee Heriard-Dubreuil)

This cozy white chicken chili is perfect for transitioning into fall while fresh corn is still available locally. (Photo courtesy of Aimee Heriard-Dubreuil)

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

1 lime

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.

Help keep the Forum running by sending your favorite recipes to reporter Taylor Goebel at taylor.goebel@heraldnet.com.

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