Ingredients for - Mexican-Inspired Chicken and Gnocchi Corn Chowder

1. Butter ¼ cup
2. Yellow onion, thinly sliced 1 large
3. Lightly packed fresh cilantro (leaves and tender stems) 1
4. Minced garlic 1 tablespoon
5. Chili powder 1 tablespoon
6. Ground black pepper 1 teaspoon
7. Salt ½ teaspoon
8. Red pepper flakes ½ teaspoon
9. Dried oregano ½ teaspoon
10. Ground cumin ½ teaspoon
11. Ground paprika ¼ teaspoon
12. Ground thyme ¼ teaspoon
13. All-purpose flour ⅓ cup
14. Chicken broth 3 cups
15. Half-and-half 2 cups
16. Cubed, cooked chicken ¾ pound
17. Canned whole kernel corn, drained 1 ½ cups
18. Tomato, diced 1 large
19. Carrots, sliced 2 large
20. Dried red chile peppers, chopped 3
21. Gnocchi 1 (16 ounce) package

How to cook deliciously - Mexican-Inspired Chicken and Gnocchi Corn Chowder

1 . Stage

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.

2 . Stage

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.

3 . Stage

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