Best Garbanzo Chipotle Soup Chowder Recipes

CHIPOTLE SHRIMP AND CORN CHOWDER

Chipotle Shrimp and Corn Chowder image

This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!

Provided by MamaJ

Categories Chowders

Time 40m

Yield 5 1/2 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 slices thick sliced bacon, diced
1 cup onion, diced
1/2 cup celery, diced
1/2 teaspoon garlic, minced
2 tablespoons flour
1/4 cup sherry wine
2 cups chicken broth
1 1/2 cups frozen corn kernels
1 1/2 cups red potatoes, diced
1 cup whole milk
1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
2 teaspoons fresh thyme, minced
1/2 lb medium shrimp, peeled, deveined and halved lengthwise
1/2 cup heavy cream
salt

Steps:

Saute bacon in a large pot over medium heat until crisp.
Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
Stir in flour and cook one minute.
Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
Add shrimp and cream to soup.
Add salt to taste.
Simmer 5 minutes to cook shrimp.
Serve.
* This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

CHIPOTLE CORN CHOWDER

Chipotle Corn Chowder image

Chipotle chiles are dried smoked jalapenos that are dark brown in colour, they have a sweet smokey flavor and have lots of heat, use chipotles packed in adobo sauce, adobo sauce is a dark red sauce from ground chiles, with herbs and vinegar added. Chipotles are great to add into any recipe to "kick" it up... for this recipe it really adds so much flavor to the soup! Serving size is only estimated my DS can eat this by himself lol!... This soup is worth making, it is delicious!

Provided by Kittencalrecipezazz

Categories Chowders

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

4 slices bacon
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
2 stalks celery, finely chopped
3 cups chicken broth
2 medium potatoes, peeled and finely diced
1 red bell pepper, seeded and chopped
3 cups canned corn niblets (can use more, or use frozen corn kernels)
1/2 cup whipping cream (can use up to 3/4 cup)
1/2 chipotle pepper, minced (in adobo sauce)
half-and-half cream or milk
salt and pepper
cayenne pepper (optional)

Steps:

Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
Season with salt and pepper to taste (for even more spice season with cayenne).
Crumble the reserved cooked bacon and stir into the soup.
If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.

Nutrition Facts : Calories 506.7, Fat 22.9, SaturatedFat 11.5, Cholesterol 61.6, Sodium 1414.2, Carbohydrate 65.9, Fiber 8.4, Sugar 9.6, Protein 15.5

BOSS-WORTHY CHIPOTLE CHICKEN CHOWDER

Boss-Worthy Chipotle Chicken Chowder image

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

Ingredients

2 1/2 cups chopped onions
1/2 cup vegetable oil
1 large russet potato, diced into 1/4 inch cubes (baking potato, peel if you want to!)
3 -6 minced garlic cloves
1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves when mincing)
1/2 chipotle chile, minced fine (as many as you can handle, keep the rubber gloves on to mince these!)
3 -6 tablespoons adobo sauce (but I scrape it out of the can the chipotles were in) (optional)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups fat-free half-and-half (or regular half and half, if you can spare the calories!)
1 (15 ounce) can diced tomatoes, well-drained (or 3 - 5 fresh roma tomatoes, diced)
2 cups fresh corn (for extra smokiness, roast the corn before adding to the chowder) or 2 cups frozen corn (for extra smokiness, roast the corn before adding to the chowder)
1 tablespoon chopped fresh flat-leaf parsley
2 diced boneless smoked chicken breasts (discard skin and fat, (or more, if you want, We smoke our own, but you can buy smoked chicken breast)
salt and pepper, to taste

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 SOUP II

Chipotle Soup II image

This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.

Provided by justcallmetoni

Categories Chicken Thigh & Leg

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon water
1 lb boneless skinless chicken thighs, cut into bite size pieces
1/2 teaspoon sweet paprika
1/2 teaspoon Mexican oregano
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can pink beans or 1 (14 1/2 ounce) can black beans
1 (28 ounce) can diced tomatoes with juice
1/4 cup tomato sauce (optional)
1 cup frozen corn kernels
1 -2 tablespoon chopped canned chipotle chile in adobo
1 teaspoon adobo sauce (optional)
salt
1/4-1/2 cup fresh cilantro, chopped
1/2 lime, juice of

Steps:

In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
Stir in paprika and oregano into the onions; add chicken, cook until done.
Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
Bring to a boil, reduce heat, and simmer for 30 minutes.
Stir in chopped cilantro and lime juice and heating through 1 minute.
Add salt to taste.

Nutrition Facts : Calories 323.5, Fat 7, SaturatedFat 1.5, Cholesterol 63, Sodium 872.6, Carbohydrate 40.5, Fiber 6.7, Sugar 5, Protein 27.2

SPICY CHIPOTLE CORN & POTATO CHOWDER

Spicy Chipotle Corn & Potato Chowder image

The chipotle chile adds heat and a smoky flavor to this chowder. Feel free to add more chipotle chile or adobo sauce according to "heat" preference. This chowder goes great with myhttps://www.justapinch.com/recipes/bread/bread-savory-bread/green-chile-cheese-toast.html?r=2

Provided by Daily Inspiration S

Categories Chowders

Time 40m

Number Of Ingredients 10

Ingredients

2 Tbsp olive oil
1/2 medium onion, diced (about 3/4 cup)
1 stalk(s) celery, diced (about 1/3 cup)
2 yellow-skin potatoes, diced (about 2 1/2 cups)
1 pkg 10-oz. pkg. frozen sweet corn (i use organic)
1/2 chipotle chile in adobo sauce, diced (more to suit your taste)
1 bay leaf
2 c low-sodium vegetable broth (or chicken broth if preferred)
1/2 can(s) coconut milk
1 Tbsp fresh parsley, chopped

Steps:

1. Heat oil in large, heavy saucepan over medium heat. Add onion and celery and saute approx. 5 minutes or until soft.
2. Add potatoes, corn, chipotle chile and bay leaf and cook 10 minutes stirring frequestly. Add broth and bring to a boil.
3. Reduce heat to medium-low and simmer 10 minutes or until vegetables are tender. Stir in coconut milk and parsley and season with salt and pepper.