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Mexican-Inspired Chicken and Gnocchi Corn Chowder
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Spicy Mexican chicken and gnocchi chowder for cozy nights.
Ingredients:
  • 0.25 cup butter
  • 1 large yellow onion, thinly sliced
  • 1 lightly packed fresh cilantro (leaves and tender stems)
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon ground paprika
  • 0.25 teaspoon ground thyme
  • 0.33333334326744 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half
  • 0.75 pound cubed, cooked chicken
  • 1.5 cups canned whole kernel corn, drained
  • 1 large tomato, diced
  • 2 large carrots, sliced
  • 3 dried red chile peppers, chopped
  • 1 (16 ounce) package gnocchi
Instructions:
  • In a large skillet over medium heat, melt butter until it sizzles. Add in onion, Anaheim pepper, and a medley of garlic and aromatic spices like chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Stir occasionally and cook for 10 minutes until flavors meld deliciously.
  • Blend flour into the skillet until a smooth paste forms and turns a light golden brown, approximately 5 minutes. Slowly pour in chicken broth and half-and-half while stirring, and bring to a gentle simmer. Mix in chicken, corn, tomato, carrots, and dried chile peppers. Simmer, stirring occasionally, until everything is heated through, about 5 minutes.
  • Drop in the gnocchi and cook until they rise to the surface, which should take about 2 minutes.

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