Poblano Corn Chowder with Chicken

I was looking for a good way to use some of the yummy stuff I got in the Mexican ingredient add-on of my bountiful baskets and found this recipe on Recipezaar. The overwhelming consensus in our house is that it is yummy and the recipe is a keeper! We ate it with fresh whole wheat bread right out of the oven (I'll post that recipe soon).

Poblano Corn Chowder with Chicken

* 2 boneless skinless chicken breasts
* 2 cups water
* 4 cups frozen corn, divided
* 1 cup milk
* 1 tablespoon olive oil
* 2 poblano chiles, seeded, diced
* 1 white onion, chopped
* 3 medium garlic cloves, minced
* 1 teaspoon sugar
* 1 teaspoon kosher salt
* 1/2 teaspoon cayenne pepper
* 1 large tomato, diced
* 1/4 cup feta cheese, crumbled (I didn't have feta so I used a shredded pizza blend that I had in the fridge, I think any cheese would be good)
* cilantro, chopped (optional)
* avocado, slices (optional)
* lime slice (optional)
* black pepper, freshly ground

1. In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.

2. Shred the chicken reserving poaching liquid.

3. Puree 2 cups of the corn kernels in a blender with the milk; set aside.

4. In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.

5. Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.

6. Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.

7. Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes. (I stirred in about half a cup of sour cream at the end too)

8. Ladle into servings bowls and garnish as desired.

Because of the mexican ingredient pack that I got I had fresh cilantro lime and avocado for garnish and it was so good with all of those things added.

Serves 4-5

Honey Mustard Chicken

This is another recipe from Lara's blog. Again, I haven't tested it, but sounds good...

Honey Mustard Chicken (from Rachael Ray)

Ingredients:
3 TBSP honey
2 TBSP spicy brown mustard
2 TBSP vegetable oil
2 limes, 1 juiced & 1 cut into 8 wedges
8 skinless, bone-in chicken thighs (I actually used about 10-12 chicken tenderloins and it worked fine)

In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes (I thawed my chicken in the microwave first.)

Grill chicken for 10 minutes on each side, or if you are grill-less like me, pan fry it!. Serve with lime wedges. Enjoy!