Chipotle Chicken And Corn Chowder: Difference between revisions
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=== '''NOTES:''' === | === '''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. | *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. | ||
2 Chipotle Peppers | |||
1 jalapeño | |||
2 poblano Peppers | |||
3 or 4 turns of pepper to taste | |||
1 tablespoon (or more to taste) | |||
[https://www.browneyedbaker.com/chipotle-chicken-and-corn-chowder/ Link to recipe] | [https://www.browneyedbaker.com/chipotle-chicken-and-corn-chowder/ Link to recipe] | ||
[[category: | [[category:Recipe]] [[category:Soup]] |
Revision as of 18:37, 5 April 2020
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
- 2 table spoons 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
- 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)
- 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 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.
- 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.
- 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 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. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. 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.
2 Chipotle Peppers 1 jalapeño 2 poblano Peppers 3 or 4 turns of pepper to taste 1 tablespoon (or more to taste)