Chipotle Chicken and Corn Chowder

chipotle-chicken-corn-chowder-30-600

by: Jessica Zentz

A thick and hearty soup full of chicken, corn, cheese, peppers and just the right amount of spice.

Servings: 6-8
Prep Time: 15 m
Cook Time: 45 m

Ingredients

  • 1 can chipotle chiles in adobo sauce
  • 2 tbsp unsalted butter
  • 1 poblano pepper (seeded and finely chopped)
  • 1 red bell pepper (seeded and finely chopped)
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp dried 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 small)
  • 4 ouncesMonterey 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 (optional garnish)

Directions

  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.
  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, 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.

Recipe Notes:

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.

Source

https://www.browneyedbaker.com/chipotle-chicken-and-corn-chowder/