Chipotle Chicken And Corn Chowder
This hearty and flavorful Chipotle Chicken and Corn Chowder recipe is the perfect comfort food for a cozy night in. Packed with a delicious combination of smoky chipotle chiles, tender chicken, sweet corn, and creamy cheeses, this soup is sure to warm you up from the inside out. With a touch of lime juice for brightness and a sprinkle of cilantro for freshness, each spoonful is a symphony of flavors that will have you coming back for more.
— Constant Cookbook
Ingredients
- 1 can chipotle chiles in adobo sauce
- 2 tablespoons 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
- 1 (30-ounce) can sweet corn, drained
- 1 (15-ounce) can cream-style corn
- 1 cup crushed tortilla chips
- Juice from 1 lime (about 2 tablespoons)
- Chopped cilantro, to garnish (optional)
Instructions
- 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.
Cook Time
45M
Prep Time
PT15M
Yield
6 to 8 servings
Nutrition
- Calories: 791 kcal
- Carbohydrate Content: 107 g
- Protein Content: 34 g
- Fat Content: 29 g
- Saturated Fat Content: 13 g
- Cholesterol Content: 81 mg
- Sodium Content: 1417 mg
- Fiber Content: 11 g
- Sugar Content: 22 g
- Serving Size: 1 serving
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