Tuesday, March 26, 2013

Chipotle Chicken & Corn Chowder

oh my goodness this chowder was fantastic.  It was so warm and comforting and seriously delicious.  It felt light but creamy at the same time.  I loved the combination of the corn and potatoes with the spice of the chipotles.  This was not spicy in our opinions so I added more chipotles to give it more flavor.  Since apparently its still winter here in Indiana, please make this for yourself and cozy up!

Chipotle Chicken & Corn Chowder
via Brown Eyed Baker

1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk (I used skim)
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained (I used frozen corn)
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips (I skipped these)
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.  (I ended up adding at least 2 or 3 more chiles, so you can add less now, then taste and add more later if desired).

2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.

3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.

4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.

5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.

6. Finally, stir in the chicken, both cans of corn, the tortilla chips (I skipped these), lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.

Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

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