Instructions: In a pressure cooker (sprayed with nonstick cooking spray) over medium high heat, saute bacon until browned. . Add onion, garlic, and chicken.

Saute 3 minutes.

Stir in tomatoes, salsa, bell pepper, broth, salt, pepper flakes and hot pepper sauce.

Close lid and bring to second red ring (high pressure) over high heat.

Immediately reduce heat to maintain pressure and cook 6 minutes. Release pressure using finger-tip release method for the newer cookers or according to manufacturers directions.

Remove lid. Lift chicken out. Remove meat from bone and cut into bite-size pieces.

Add chicken pieces, corn, cilantro, and sherry to the pressure cooker.

Bring to a simmer without pressure lid and cook 2 minutes. To thicken the soup, combine flour and butter, blending to paste consistency. Add 1 tablespoon at a time, mixing until soup appears creamy, and cook 1 more minute. Gradually stir in half-and-half and mix thoroughly.

Serve hot with corn chips.

Notes:
Variation: Substitute drained low-fat plain yogurt blended with flour for the half-and-half. Omit butter. Or, thicken the soup with instant mashed potato flakes.

Description: "This Southwest chowder is a favorite and full of great flavors." r"
Start to Finish Time:
"0:45"

NOTES : The original recipe called for regular bacon instead of Canadian, 1/4 c. olive oil instead of nonstick cooking spray, and full fat 1/2 and 1/2, and full fat chicken broth.

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