Chipotle Chicken Corn Chowder
Nothing soothes on a crisp fall day quite like a bowl of rich and creamy soup. This spicy chipotle chicken corn chowder is one that delivers everything you would want in a soup–a rich broth dancing with chipotle flavor, hearty potato, corn and shredded chicken all coming together for a soup that eats like a meal.
I recommend adding the chipotle in a little at a time to adjust the spiciness to your liking. Chipotle peppers can quickly go from spicy to blazing inferno in a matter of an extra tablespoon.
Top your bowl with crushed tortilla chips, cilantro and a squeeze of fresh lime.
Chipotle Chicken Corn Chowder
Ingredients
- 2-6 ounce chicken breasts
- 2 Idaho potatoes, cut into 1 inch cubes
- 2 cups corn
- 1 cup bell pepper, diced
- 1/2 cup sweet white onion, diced
- 2 cups chicken stock
- 1 cup whole milk
- 1/3 cup chipotle in adobo sauce, sauce only.
- 1-4 ounce can hatched green chiles
- 2 tbsp all purpose flour
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tsp garlic, minced
- 1 tsp onion powder
- 3 tbsp butter
- 2 tsp sea salt
- Optional toppings: chopped cilantro, lime wedges, tortilla chips
Instructions
- Begin by melting 1 tablespoon of butter in a pan over medium heat. Allow pan to get nice and hot. Season chicken breast with salt and pepper.
- Place chicken breast on pan and cook 6-7 minutes each side. Place on a cutting board and finely chop chicken. Set aside.
- In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add green pepper, onion, potato, garlic, oregano, cumin and sea salt. Place lid on and cook until onion begin to soften about 10 minutes.
- Add hatched green chiles, chipotle sauce and flour. Stir to combine. Pour in chicken stock and whole milk. Stir regularly until flour is dissolved.
- Allow chowder to come to a boil. Reduce heat and add chicken and corn. Simmer uncovered 20 minutes.
- Serve with lime wedges, cilantro and tortilla chips.