Mexican-Inspired Chicken and Gnocchi Corn Chowder

This tasty recipe is a great spin on chicken and gnocchi soup, and so easily adaptable! Great served as-is with tortillas, or leave the gnocchi out entirely and serve with drop dumplings or over biscuits. Wonderful, deep flavor and a filling meal on a chilly night!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 307 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup butter
• ⅓ cup all-purpose flour
• 2 cups half-and-half
• 1 teaspoon ground black pepper
• 3 cups chicken broth
• ½ teaspoon dried oregano
• 1 tablespoon minced garlic
• ½ teaspoon ground cumin
• 1 tablespoon chili powder
• 2 large carrots, sliced
• ½ teaspoon red pepper flakes
• 1 large tomato, diced
• ¼ teaspoon ground paprika
• ¼ teaspoon ground thyme
• 1 (16 ounce) package gnocchi
• 1 anaheim pepper, raw
• 1 large yellow onion, thinly sliced
• ¾ pound cubed, cooked chicken
• 1 ½ cups canned whole kernel corn, drained
• 3 peppers dried red chile peppers, chopped

Recipe Instructions

Step 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.

Step 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.

Step 3

Add gnocchi and cook until it floats to the top, about 2 minutes.