CHICKEN CHOWDER WITH CHIPOTLE
A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).
Provided by SharleneW
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
- Finely chop chili and set chile and sauce aside separately.
- Heat oil in large Dutch oven over medium heat.
- Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
- Stir in broth and bring to a boil.
- Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
- Remove chicken with a slotted spoon and cool slightly.
- Shred chicken with 2 forks then cover to keep warm.
- Remove pan from heat; let stand 5 minutes.
- Place 1/3 of broth mixture in a blender and process until smooth.
- Pour pureed broth mixture into a large bowl.
- Repeat procedure in 2 more batches with remaining broth mixture.
- Return pureed broth mixture to pan.
- Stir in potatoes and hominy; bring to a simmer over medium heat.
- Cook, uncovered, 20 minutes or until potatoes are tender.
- Stir in chicken and cream; simmer 5 minutes.
- Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
- Serve with lime wedges.
BOSS-WORTHY CHIPOTLE CHICKEN CHOWDER
Spicy chowder that's different from all the rest - why? It's the chipotle peppers and roasted corn. If you're not crazy about spices, you can start off with just a hint of the chipotle and jalapeño and add more later, if you like. This is one of our favorite recipes; I even served this to my boss and my boss' boss when they came to my home for a departmental cookout (nervy, huh?)! Adapted from a Gourmet recipe.
Provided by Lizzie-Babette
Categories Chowders
Time 1h45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
- Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
- Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
- Whisk in 2 cups broth and half and half and bring to a boil while stirring.
- Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
- Add remaining broth, if needed, to get the liquid consistency you want.
- Add salt and pepper, to taste.
- NOTE: The original recipe called for Monterey Jack cheese, and although I love cheese, I just didn't like it with this recipe, but if you want to try it with cheese, enjoy!
CHIPOTLE CHEDDAR CHICKEN CORN CHOWDER
Make and share this Chipotle Cheddar Chicken Corn Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a big pot over medium heat, warm the oil.
- Add in the onions, bell pepper, and garlic; saute until tender, about 5 minutes.
- Add in the stock and potatoes; bring to a boil.
- Decrease heat to med-low and simmer, covered, until the potatoes are tender, about 20 minutes.
- Stir in the corn and chipotle.
- In a bowl, whisk together the flour and milk; stir it into the soup.
- Increase heat to med-high and stir until thickened, about 5 minutes.
- Decrease heat to med-low and add the chicken, tomato, cheese, parsley, salt, and pepper to taste.
- Simmer, uncovered, until the flavors are blended and the cheese is melted, 10-15 minutes (do not boil after the cheese has been added).
- Taste and adjust seasoning.
Nutrition Facts : Calories 358.1, Fat 11.2, SaturatedFat 3.9, Cholesterol 45.2, Sodium 549.8, Carbohydrate 44.7, Fiber 4.3, Sugar 10.8, Protein 22.1
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