Chipotle Chicken And Corn Chowder: Difference between revisions
From McGough's Recipes
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A thick and hearty soup full of chicken, corn, cheese, peppers and just the right amount of spice. | A thick and hearty soup full of chicken, corn, cheese, peppers and just the right amount of spice. | ||
=== '''INGREDIENTS:''' === | === '''INGREDIENTS:''' === | ||
*1 can chipotle chiles in adobo sauce | *1 can chipotle chiles in adobo sauce<ref name="chipotle">2 Chipotle pepper</ref> | ||
*2 table spoons unsalted butter | *2 table spoons unsalted butter | ||
*1 poblano pepper(seeded and finely chopped) | *1 poblano pepper(seeded and finely chopped)<ref name="Pablano">2 Poblano pepper</ref> | ||
*1 red bell pepper(seeded and finely chopped) | *1 red bell pepper(seeded and finely chopped) | ||
*1 teaspoon ground cumin | *1 teaspoon ground cumin | ||
| Line 30: | Line 30: | ||
*Juice from 1 lime (about 2 tablespoons) | *Juice from 1 lime (about 2 tablespoons) | ||
*Chopped cilantro (to garnish (optional)) | *Chopped cilantro (to garnish (optional)) | ||
<ref name="Jalapeño">1 Jalapeño pepper</ref> | |||
<ref name="Black">Black pepper</ref> | |||
=== '''DIRECTIONS:''' === | === '''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. | #Remove one<ref name="chipotle"/> chile from the can of chiles and mince it. Remove 1 teaspoon<ref name="sauce">1 tablespoon of Adobo sause</ref> 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. | #Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper<ref name="Pablano"/>, 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<ref name="Jalapeño"/>. 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. | #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 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. | #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. | #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<ref name="Black"/>. Serve immediately. | ||
=== '''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. | ||
=== '''Family Tweaks''' === | |||
<references /> | |||
[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:Recipe]] [[category:Soup]] | [[category:Recipe]] [[category:Soup]] | ||
__NOTOC__ | |||
Revision as of 20:08, 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[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))
- 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[5] 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[3]. 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[4]. 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.
