Mexican-Inspired Chicken and Gnocchi Corn Chowder
Description
Chile peppers, corn, and spices bring Mexican flavor to this tasty chicken and gnocchi chowder that makes a perfect meal on a chilly night.
Ingredients
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1/4 cup butter
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1 large yellow onion, thinly sliced
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1 lightly packed fresh cilantro (leaves and tender stems)
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1 tablespoon minced garlic
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1 tablespoon chili powder
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1 teaspoon ground black pepper
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1/2 teaspoon salt
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1/2 teaspoon red pepper flakes
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/4 teaspoon ground paprika
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1/4 teaspoon ground thyme
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1/3 cup all-purpose flour
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3 cups chicken broth
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2 cups half-and-half
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3/4 pound cubed, cooked chicken
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1 1/2 cups canned whole kernel corn, drained
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1 large tomato, diced
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2 large carrots, sliced
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3 dried red chile peppers, chopped
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1 (16 ounce) package gnocchi
Directions
1
Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
2
Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
3
Add gnocchi and cook until it floats to the top, about 2 minutes.