Chipotle Chicken And Corn Chowder
From McGough's Recipes
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 Mins | 45 Mins | 1 Hr | 6-8 Servings |
A thick and hearty soup full of chicken, corn, cheese, peppers and just the right amount of spice.
INGREDIENTS:
- 1 can chipotle chiles in adobo sauce, save remaining adobo sauce [1]
- 2 table spoons unsalted butter
- 1 poblano pepper(seeded and finely chopped)[2]
- 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
- 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)) [3]
- 2 cups diced(cooked chicken)
- 30 ounces canned sweet corn, drained
- 15 ounces canned cream-style corn
- 1 cup crushed tortilla chips
- Juice from 1 lime (about 2 tablespoons)
- Chopped cilantro (to garnish (optional))
DIRECTIONS:
- Remove one[1] chile from the can of chiles and mince it. Remove 1 teaspoon[6] of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
- Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper[2], 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[4]. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
- 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.
- 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.
- Add the shredded cheeses [3] a handful at a time, stirring after each addition until the cheese is completely melted.
- Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce.[6] Cover and cook for an additional 10 minutes, or until the soup is completely heated through[5]. Serve immediately.
NOTES:
- 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.
