Chipotle Chicken and Corn Chowder

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Why do chipotle chiles in adobo sauce come in such large containers? I mean, really the container isn't that large, but no recipe ever calls for more than one chile at a time. Which means you're left to freeze or refrigerate the remaining chiles while keeping an eye out for a recipe that might use them up before the go bad.

This drives me crazy. However, I recently made something calling for one chile, so when I saw this recipe that used another one, I immediately changed up my menu plan to include this recipe. Oh, the things we do for food. :-)



Chipotle Chicken and Corn Chowder
Source: Brown Eyed Baker
Servings: 8
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Ingredients:
    • 2 tbsp. unsalted butter
    • 1 red pepper, chopped
    • 1 poblano pepper, chopped
    • 1 chipotle chile, diced 
    • 1 tsp. sauce from chipotle chiles
    • 1 tsp. cumin
    • 1/2 tsp. oregano
    • 1/2 tsp. thyme
    • 6 cloves garlic, minced
    • 2 tbsp. all purpose flour
    • 3 cups whole milk
    • 2 cups chicken stock 
    • 6 small red potatoes, peeled and diced
    • 1 cup shredded Monterey Jack cheese
    • 1 cup shredded cheddar cheese
    • 2 cups cooked chicken, diced 
    • 16 oz. package frozen sweet corn
    • 15 oz. can creamed corn
    • 2 tbsp. lime juice
    • 1 tsp. fresh cilantro, chopped
    • 1 cup tortilla chips, crushed (optional)
Directions:
1. Combine butter, red pepper, poblano, chile and sauce, cumin, oregano and thyme together in a large pot. Cook for 5-7 minutes or until the peppers have softened. Add the garlic and cook for an additional 30 seconds.
2. Then stir in the flour with a wooden spoon and cook for 1 minute. Slowly pour in the milk and the chicken broth, using the spoon to scrape up any bits from the bottom.
3. Add the potatoes and bring to a boil. Reduce the heat to low and simmer for 12-15 minutes or until the potatoes are fork-tender. Stir in the frozen and canned corn and cook 5 minutes more. Then stir in the cheeses until melted.
4. Add the chicken and lime juice. Cook for 10 minutes more or until heated through.
5. Serve, garnished with cilantro and optional tortilla chips.

I can handle a decent amount of spice and I would have used another chile in this. The spice was there, but very mellowed out due to the cheese and the corn, so if you are looking for a smoky, spicy soup, definitely increase the amount of heat here by adding another chile pepper. But, if you're looking for a rich and hearty soup, this is definitely one that you should check out. 

1 comment:

  1. Chipotle Solution:

    Open a small can of chipotle peppers in adobo sauce - throw peppers and sauce in your food processor and blend well, reducing almost to a liquid.

    Now take a plastic ice cube tray, divide the mixture among the ice cube slots, and freeze solid.

    Once frozen, throw in a ziploc bag - mark the contents and date on the bag, and throw in the freezer.

    Now you have chipotle whenever the recipe calls for it - and do not have to discard the rest of the unused bag.

    ReplyDelete

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