Smoky Chipotle Chicken Chowder Recipe

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Ingredients:

Serving

1 (3 1/2 lb) whole roasting chickens
1 head garlic, coarsely chopped
1 onion, quartered
1 lime, quartered
1 tsp cumin seed
2 tbsp olive oil
kosher salt (as needed)
black pepper (as needed)
8 slices bacon
1 onion, chopped
5 garlic cloves, minced
62 1/2 oz chicken broth or 62 1/2 oz stock
1 1/2 lbs small red potatoes, chopped
1/4 cup dry white wine
1 red bell pepper, coarsely chopped
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
4 -6 tbsp cold water
1/2 cup nonfat dry milk powder
3 canned chipotle chiles, chopped
1 -2 tbsp adobo sauce (from canned chipotles)
1 cup grated monterey jack cheese
1/2 cup chopped cilantro
3 corn tortillas or 1 cup broken tortilla chips
oil (as needed, to fry corn tortillas) (optional)

Directions:

Preheat oven to 475°F.
Rinse chicken and pat dry, and stuff cavity with garlic, onion, lime, and cumin seed.
Seal cavity with skewers or toothpicks.
Fold wing tips under bird.
Rub exterior of bird with olive oil and season liberally with salt and pepper.
Place on a roasting rack in a shallow roasting pan and roast, uncovered, at 475F for 15 minutes.
Reduce oven temperature to 375F and continue to cook chicken, for 60-75 minutes or until temperature in the thickest part of thigh reads at least 160°F.
Allow chicken to rest for 30 minutes without carving.
Cook bacon in a skillet until cooked through and crisp; drain on paper towels, reserving 2 tbsp bacon drippings.
Place bacon drippings into the bottom of a large dutch oven, and add onion and garlic.
Cook until tender, then add chicken broth, potatoes, wine, bell pepper, ground cumin, salt, and pepper.
Bring mixture to a boil and simmer for 20-25 minutes or until potatoes are cooked through and tender.
Meanwhile, remove meat from chicken, discarding fat, skin, and bone.
Chop chicken coarsely and set aside.
Mix together dry milk with cold water until smooth in a small bowl and set aside.
Heat oil several inches deep in a large skillet.
Using a pizza cutter or kitchen shears, cut tortillas into thin strips.
Fry tortilla strips until crispy and golden, then drain on paper toweling and set aside (or may use broken tortilla chips).
When potatoes in chowder are tender, add cooked chopped chicken, milk mixture, chopped chipotles with adobo (adjust amount for your own taste), and grated cheese.
Cook, stirring over low heat just until cheese melts- do not boil or cheese will become grainy.
Just before serving, stir in chopped cilantro, and top each bowl of chowder with tortilla strips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	628.51 Kcal (2631 kJ)
Calories from fat	331.44 Kcal
		% Daily Value*
Total Fat	36.83g	57%
Cholesterol	239.29mg	80%
Sodium	2005.55mg	84%
Potassium	988.79mg	21%
Total Carbs	36.52g	12%
Sugars	4.94g	20%
Dietary Fiber	5.02g	20%
Protein	33.04g	66%
Vitamin C	62.2mg	104%
Vitamin A	3.2mg	106%
Iron	13.8mg	77%
Calcium	414.6mg	41%

Amount Per 100 g
Calories	93.83 Kcal (393 kJ)
Calories from fat	49.48 Kcal
		% Daily Value*
Total Fat	5.5g	57%
Cholesterol	35.73mg	80%
Sodium	299.43mg	84%
Potassium	147.62mg	21%
Total Carbs	5.45g	12%
Sugars	0.74g	20%
Dietary Fiber	0.75g	20%
Protein	4.93g	66%
Vitamin C	9.3mg	104%
Vitamin A	0.5mg	106%
Iron	2.1mg	77%
Calcium	61.9mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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