Chipotle Chicken Corn Chowder

 

Chipotle Chicken Corn Chowder

Ingredients

Chilies & Aromatics

1 can chipotle chiles in adobo sauce
(You’ll use 1 chile + 1 teaspoon adobo sauce from the can)

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

6 garlic cloves, minced

Fats & Seasonings

2 tablespoons unsalted butter

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon dried thyme

Soup Base

2 tablespoons all-purpose flour

3 cups (732 ml) whole milk

2 cups (480 ml) chicken stock

Vegetables

6 small red potatoes, peeled and diced into small cubes

Cheeses

4 ounces (113.4 g) Monterey Jack cheese, shredded (about 1 cup)

4 ounces (113.4 g) Cheddar cheese, shredded (about 1 cup)

Protein

2 cups (473 g) cooked chicken, diced

Corn & Add-Ins

30 ounces (850 g) canned sweet corn, drained

15 ounces (425 g) canned cream-style corn

1 cup (115 g) crushed tortilla chips

Finishers

Juice of 1 lime (about 2 tablespoons)

Chopped fresh cilantro, for garnish (optional)

Instructions

Prep the Chipotle Pepper

Remove one chile from the can of chipotle chiles in adobo. Finely mince it.

Scoop out 1 teaspoon of the adobo sauce and set it aside for later.

Store the remaining peppers and sauce for another recipe.

Sauté the Peppers and Aromatics

In a large Dutch oven or stockpot, melt the butter over medium heat.

Add the poblano pepper, red bell pepper, minced chipotle chile, cumin, oregano, and thyme.

Cook for 5–7 minutes, stirring occasionally, until the peppers are softened.

Add the garlic and cook for 30 seconds, just until fragrant.

Build the Base

Sprinkle in the flour and stir with a wooden spoon, cooking for 1 minute to eliminate the raw flour taste.

Slowly pour in the milk and chicken broth while stirring, scraping the bottom of the pot to release any browned bits.

Cook the Potatoes

Add the diced potatoes and bring the mixture to a boil.

Reduce the heat to low and simmer for 10–15 minutes, or until the potatoes are fork-tender.

Melt in the Cheeses

Add the Monterey Jack and Cheddar cheeses, one handful at a time.

Stir after each addition until the cheese is fully melted and the chowder becomes creamy.

Add Chicken, Corn, and Finishing Ingredients

Stir in the cooked chicken, drained sweet corn, cream-style corn, crushed tortilla chips, lime juice, and the reserved adobo sauce.

Cover the pot and cook for 10 more minutes, or until the chowder is heated through and thickened slightly.

Serve

Ladle the chowder into bowls and garnish with fresh cilantro, if desired.

Serve immediately while hot.