Sunday, January 13, 2013

chipotle chicken and corn chowder

I made this last night.  I made this recipe my own by adding two cups of cooked chicken

Chipotle Chicken and Corn Chowder
Yield: 6 to 8 servings
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-oz) can      sweet corn, drained
1 (15-oz) can      cream-style corn
1 cup                     crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

Directions Remove one chipotle chile from the can of adobo sauce and mince it. Remove 1 teaspoon of the adobo sauce. Save the remaining chiles and sauce for another use.  Melt butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chipotle 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.....

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