Ginger Chicken Chowder

Name: Ginger Chicken Chowder
Ingredients: 3 tablespoons butter; 2 large yellow onions, finely chopped; 1 cup chicken broth; 1 large zucchini, finely grated; 1 cup sweet corn, fresh or canned; 1 large sweet red pepper, finely chopped; 2 tablespoons fresh ginger, finely grated; 1 teaspoon salt; 18-14 teaspoon cayenne pepper (to taste); 3 cups 2% low-fat milk; 1 (385 ml) can 2% evaporated milk; 12 cup half-and-half cream; 12 teaspoon dried thyme leaves, crushed; 2 cups potatoes, finely grated (do not wash off starch); 2 cups sliced cooked chicken, cut into strips; parsley (to garnish); ginger, finely grated for garnish

17 ingredients

6 steps

Ingredients

3 tablespoons butter
2 large yellow onions, finely chopped
1 cup chicken broth
1 large zucchini, finely grated
1 cup sweet corn, fresh or canned
1 large sweet red pepper, finely chopped
2 tablespoons fresh ginger, finely grated
1 teaspoon salt
18-14 teaspoon cayenne pepper (to taste)
3 cups 2% low-fat milk
1 (385 ml) can 2% evaporated milk
12 cup half-and-half cream
12 teaspoon dried thyme leaves, crushed
2 cups potatoes, finely grated (do not wash off starch)
2 cups sliced cooked chicken, cut into strips
parsley (to garnish)
ginger, finely grated for garnish

Directions

1

Melt butter in a large Dutch oven, add onions and saute until softened.
2

Add chicken broth, grated zucchini, sweet corn, sweet red pepper, finely grated ginger, salt and cayenne pepper.
3

Bring to boil, simmer covered 10 minutes.
4

Add fresh milk, evaporated milk, cream, thyme leaves and finely grated potatoes, bring to boil, simmer uncovered 15 minutes or until thickened.
5

Add cooked chicken strips, heat through.
6

Serve garnished with parsley and a pinch of fresh grated ginger.