Receta Chicken Chipotle Chowder
One of my all-time favorite recipes is the one for our corn chowder; it’s inexpensive, it’s quick, it’s insanely delicious, I almost always have all the ingredients available, it’s healthy, no one complains too loudly if we have leftovers the next night.
I’ve been making that corn chowder since the summer my husband and I got married so…12 years (side note: how???) and I’ve never really veered too far off course because I love it so much. But then…one day…it happened. I decided to mix it up. I didn’t have any bacon (gasp!) and I had a can of chipotles left over from this chicken (plus about half the chicken, which, spoiler alert, comes into play as well). It ended up being fabulous; my kids thought it was a little on the spicy side, but my husband and I loved it.
You’re going to need chicken broth, a small can of corn, a can of black beans, 2 colored bell peppers, a whole bunch of garlic, an onion, chipotle chilies in adobo sauce, butter, flour, and some leftover chicken. Oh, and a couple of small red potatoes that didn’t make it into the picture.
Chop the onion and peppers and mince the garlic and the chipotle (I seed mine because the seeds are burn-your-mouth off spicy).
Melt butter in a large skillet. Saute the onion, garlic, bell peppers, and chipotle chili until the veggies are tender. Add a heaping 1/2 cup of flour
and cook 2-3 minutes. Add the broth and cook until the flour is smooth and the broth is starting to thicken. Add the milk and bring to a low simmer. Add the chopped potatoes (these help thicken the chowder). Simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning. Add the chicken, corn, black beans and a small amount of adobo sauce at a time, and any additional salt to taste.
Serve with chipotle Tabasco sauce and shredded sharp cheddar cheese.
Chicken Chipotle Chowder
Recipe from Our Best Bites
Ingredients:
- 1 large onion, minced
- 6-7 cloves garlic, minced
- 2 colored bell peppers, chopped
- 1 chipotle chili, chopped (seeded if you’re worried about heat; I seed mine)
- 4 tablespoons butter
- 1/2 heaping cup all-purpose flour
- 2 cups chicken broth (1 can)
- 5 cups low-fat milk
- 1 teaspoon kosher salt
- 2-3 small red potatoes, chopped
- 1 small can corn, drained
- 1 can black beans, drained
- 2 cups chopped, cooked chicken (I used leftover chicken from this recipe)
- Adobo sauce from chipotle chilies to taste (we used 2-3 teaspoons)
- Chipotle Tabasco sauce
- Shredded sharp cheddar or pepper jack cheese
Instructions:
Melt butter in a large skillet. Saute the onion, garlic, bell peppers, and chipotle chili until the veggies are tender. Add the flour and cook 2-3 minutes. Add the broth and cook until the flour is smooth and the broth is starting to thicken. Add the milk and bring to a low simmer. Add the potatoes and simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning. Add the chicken, corn, black beans and a small amount of adobo sauce at a time, and any additional salt to taste. Serve with chipotle Tabasco sauce and shredded sharp cheddar cheese. Serves 8-10.