Best Spicy Chipotle Portobello And Hominy Chowder Recipes

Smoked Pheasant Chowder image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 20

1 pheasant
1 cup bacon
1/2 cup diced carrots
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced garlic
1 cup flour
Chicken stock
1/2 cup minced bacon
1/4 cup olive oil
1/4 cup minced garlic
1/2 cup diced carrot
1/2 diced onion
1/2 cup diced celery
1/2 cup diced red pepper
1 cup diced sweet potato
2 tablespoons chopped cilantro
Sliced pheasant meat
1 quart pheasant stock
Salt, cayenne, cardamom, cumin, coriander to taste

Steps:

Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.;
In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.
Season with spices.

Seafood Chowder image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 12 servings

Number Of Ingredients 16

6 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 large onions, diced (about 4 cups)
1/4 cup flour
2 cups clam broth or juice
4 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons thyme
Salt and freshly ground black pepper
1/2 pound shucked clams
1/2 pound haddock, cut into 3/4-inch chunks
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound shucked oysters
4 cups half-and-half
Fresh parsley, for garnish

Steps:

In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

Boss-Worthy Chipotle Chicken Chowder image

Provided by Lizzie-Babette

Categories Chowders

Time 1h45m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

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!

Chicken Chowder With Chipotle image

Provided by SharleneW

Categories Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

1 chipotle chile, from a 7 oz. can of chipotle chiles in adobo sauce (reserve remaining chiles for another use)
1 tablespoon extra virgin olive oil
2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cloves garlic, crushed
6 cups reduced-sodium fat-free chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 medium red potatoes, cut into 1/2 inch pieces (about 12 ounces)
1 (15 1/2 ounce) can white hominy or 1 (15 1/2 ounce) can yellow hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

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.