Chipotle Cheddar Chicken Corn Chowder |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Chunky texture Ingredients:
1 tablespoon olive oil |
1 cup chopped yellow onion |
1/2 red bell peppers or 1/2 green bell pepper, chopped |
2 garlic cloves, minced |
3 cups chicken stock or 3 cups low sodium chicken broth |
2 cups scrubbed peeled cubed new potatoes (about 12 oz.) |
1 1/2 cups corn kernels (fresh or frozen) |
1 chipolte chile in adobo sauce, chopped (2 teaspoons or to taste) |
1/4 cup all-purpose flour |
3 cups whole milk |
1 1/2 cups cubed cooked chicken breasts |
1 cup seeded chopped tomato |
1/2 cup shredded cheddar cheese (2 oz.) |
1/4 cup chopped fresh parsley |
3/4 teaspoon salt |
fresh ground pepper |
Directions:
1. In a big pot over medium heat, warm the oil.
2. Add in the onions, bell pepper, and garlic; saute until tender, about 5 minutes.
3. Add in the stock and potatoes; bring to a boil.
4. Decrease heat to med-low and simmer, covered, until the potatoes are tender, about 20 minutes.
5. Stir in the corn and chipotle.
6. In a bowl, whisk together the flour and milk; stir it into the soup.
7. Increase heat to med-high and stir until thickened, about 5 minutes.
8. Decrease heat to med-low and add the chicken, tomato, cheese, parsley, salt, and pepper to taste.
9. Simmer, uncovered, until the flavors are blended and the cheese is melted, 10-15 minutes (do not boil after the cheese has been added).
10. Taste and adjust seasoning.
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