Chicken Chipotle Chowder
The blogger who posted this recipe had me at “insanely delicious.” Anyone who says that about a recipe has my undivided attention!
With that kind of a review, even though the chowder is milk-based and I’m lactose intolerant, I was hooked. I decided the recipe was worthy of taking LactAid capsules, and I made a batch of this, yes, “insanely delicious” chowder.
The timing of this recipe couldn’t have been more opportune as I had half a rotisserie chicken in my fridge begging to be used, I had one chipotle chili with adobo sauce in a small container in the freezer from a previous recipe, and I had some leftover milk from my son’s last visit (he loves milk with his chocolate-anything). The milk would have just spoiled since neither Roger nor I drink it. All the remaining ingredients are staples in my kitchen, so how perfect was that?
There’s some sautéing involved and making a little roux; but, other than that, it’s just opening a couple of cans (or a bag if you’re using frozen corn as I did) and pouring and stirring. So you can add easy peasy to the insanely delicious description. It was truly outstanding and, yes, frantastic!
With the cold weather fast approaching, I heartily recommend you try this delicious, savory chowder with its Mexican flair. It will keep you warm and your taste buds happy.
One year ago: Poached Eggs with Creamy Brussels Sprouts and Bacon
Two years ago: Perfect Chocolate Chip Cookies
Chicken Chipotle Chowder
Ingredients
- 1 large onion, minced
- 5-6 large cloves garlic, minced
- 2 colored bell peppers, chopped
- 1 chipotle chili, chopped and seeded (keep the seeds if you want the chowder spicy hot)
- 4 tbl. butter
- 1/4 cup flour
- 2 cups chicken broth
- 4 cups milk
- 2-3 small red potatoes, chopped
- 1 small can corn, drained or 1 cup frozen corn, thawed
- 1 can black beans, rinsed and drained
- 2 cups cooked chicken, cut into bite-sized pieces
- 2-3 tsp. adobo sauce from chipotle chilies to taste, optional
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For Serving
- Chipotle Tabasco sauce, optional
- Shredded sharp cheddar or pepper jack cheese, optional
- Tortilla strips, optional
Directions
Melt butter in a large skillet. Sauté the onion, garlic, bell peppers, and chipotle chili until the veggies are tender. Add the flour and cook 2-3 minutes. Add the broth and cook until the flour is smooth and the broth is starting to thicken. Add the milk and bring to a low simmer. Add the potatoes and simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning.
Add the chicken, corn, black beans and a small amount of adobo sauce at a time, salt/pepper to taste.
Serve with chipotle Tabasco sauce, shredded sharp cheddar cheese and crispy tortilla strips.
Fran’s Notes
- I did not add the optional adobo sauce because when I tasted some from the pot it was so good I didn’t want to change a thing. Roger ended up adding adobo sauce to his bowl, loved it, and went back for seconds!
- Also, I tried the chowder with and without a sprinkle of cheddar cheese and preferred it without. The tortilla strips added a nice crunch, and I do recommend them.
Source: Adapted from an Our Best Bites recipe