Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | New potatoes |
| 1 teaspoon | Kosher salt |
| 2 cans | (14 ounce) corn chowder |
| 1 cup | Milk |
| 4 \N | Cooked chicken breast halves, chopped (optional) |
| 2 teaspoons | Ground cumin |
| ½ teaspoon | Ground chipotle chile pepper |
| \N \N | White pepper (and salt if desired) |
San Jose Mercury-News, January 8, 1997, p. 2F Method:
Peel potatoes and cut into ¾-inch cubes. Put potatoes in pot, add water to cover and add salt. Bring to boil and cook 12 minutes from when water comes to boil. Remove potatoes from heat and drain.
Meanwhile, heat chowder and milk in another saucepan. Add chicken and reduce heat to warm through. Add spices; adjust seasoning. Add hot potatoes. Do not let chili boil after adding chicken. Makes 4 to 6 servings.
Per serving: 212 calories, 5 g fat, 14 mg choleserol, 1,093 mg sodium.
Posted to CHILE-HEADS DIGEST V3 #206 From: tony.lima@... (Tony Lima) Date: Thu, 09 Jan 1997 08:56:00 -0700