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Cut the chicken into 1 inch pieces and marinate it in the lime juice and ¼ of the salt.
Sauté the green onions and yellow onions in half the butter until soft.
This will take about 5 minutes.
Add the garlic and sauté for another minute.
Transfer this mixture to a crockpot.
Add the bell pepper, celery, green chilies, corn, black pepper, cream, chicken broth, jalapeno and the remaining salt.
Set the crockpot to high.
Cut the chicken into pieces and add it to the skillet with the rest of the butter.
Cook it over a medium high heat, searing it to lock in the juices.
Transfer the seared chicken to the crockpot and bring it to a simmer.
When it starts to simmer, grate the potato into the pot.
Combine the cornstarch with 2 tablespoons of water.
Add the cornstarch mixture to the pot.
Turn the crockpot down to low and cook the chowder for another 300 minutes or until it is thick.
Stir in the fresh cilantro and serve the chowder hot.
(Serves 4)
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