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Tuesday, February 4, 2014

Chipotle Chicken and Corn Chowder

Warm and hearty with a little chipotle kick!

Chipotle Chicken and Corn Chowder:

1 red pepper, diced
1 poblano pepper, diced
5 cloves of garlic, diced
chipotle chile in adobo sauce (I used 2 chiles plus sauce, add less if you don't like heat)
2 cups cooked, diced chicken (I didn't measure this, just used 2 large chicken breasts)
2 cans corn, drained (no salt added variety)
1 can cream style corn
2 tbls. flour
1/2 tsp. oregano
1/2 tsp. thyme
1 tsp. cumin
2 tbls. unsalted butter
1 lime
2 + 1/3 cup chicken broth (low sodium)
2 cups milk (I used 2%)
4 oz. cheddar cheese, grated
4 oz. monterey jack cheese, grated
3 large red potatoes, diced into small cubes

Toppings:
cilantro
sour cream
crushed tortilla chips

I made this hearty chowder in my dutch oven on the stove, but you could probably do so with a crockpot. First, melt your butter over medium low heat and add the peppers, spices and 2 chipotle chiles (rough chop). Let the vegetables soften while stirring for about 7 minutes or so. Add the garlic in and continue to stir for another 2 minutes.


Next add the flour into the pot, stirring to coat until white flour is no longer visible. Slowly stir in the chicken broth and then the milk. Bring this to a low boil/simmer. Cook for about 7 minutes, stirring frequently.


Slowly stir in the cheeses and then add the cooked chicken, potatoes, corn and creamed corn and lime juice. Let this bubble on medium-low heat for an additional 20 minutes, or until potatoes can be pierced with a fork and are slightly tender. Add about 1-2 teaspoons of the adobo sauce in for a little extra flava.



Serve warm with some delicious toppings (recommended above).



Notes: As Kramer says in Seinfeld, "welcome to flavor country."  It was my first attempt and it was really great. A word to the wise, you should be vigilant about stirring and watch the heat as this may burn a little on the bottom if you're not careful. wink. wink. (Sometimes I get carried away with the heat. Let's be honest, I get hungry when I'm cooking!!)

Servings: about 10
Time: about 1 hour

Recipe inspiration: BrowneyedBaker

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