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ANGRY CORN CHOWDER
Ingredients:
½ bag Rosina® Buffalo Style Chicken Meatballs, cut in half or crumbled
2 tbsp. canola oil
2 cups potatoes, diced
1 quart chicken broth
½ cup roasted red pepper, cut into strips
1 - 14.75 oz. can creamed corn
1 cup heavy cream
1 tbsp. hot sauce, to taste (optional)
1 green onion, sliced (for garnish)
salt and pepper to taste, about ½ teaspoon of each
Directions:
Pour canola oil into a sauce pan and warm on medium heat. When oil is hot, add diced potato and sauté for 2-3 minutes until it begins to gain some color. Add chicken broth, roasted red pepper strips, and creamed corn. Bring to a simmer. Cut meatballs in half or crumble into smaller pieces. After the chowder has simmered for 10 minutes, add the heavy cream and Rosina Buffalo Style Chicken Meatballs and let simmer for another 10 minutes or until all of the flavors have combined well. Season with salt and pepper to taste and add hot sauce, if desired. Finish with a garnish of sliced green onion before serving.
Serves - 4
