– **Title**: Chipotle Chicken and Corn Chowder
– **Ingredients**:
– 2 cups cooked chicken, shredded
– 1 can (15 oz) corn, drained (or 2 cups fresh/frozen corn)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2-3 medium potatoes, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 1-2 chipotle peppers in adobo sauce, minced (adjust for spice level)
– 1 tsp cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh cilantro, for garnish (optional)
– Lime wedges, for serving (optional)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and sauté for an additional 1 minute until fragrant.
3. Stir in the diced potatoes and cook for another 3-4 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 10-15 minutes.
5. Add the cooked chicken, corn, heavy cream, minced chipotle peppers, cumin, smoked paprika, salt, and pepper. Stir well to combine.
6. Let the chowder simmer for another 5-10 minutes for flavors to meld, stirring occasionally.
7. Taste and adjust seasoning if necessary.
8. Serve the chowder hot, garnished with fresh cilantro and lime wedges if desired. Enjoy!
Key Ingredients & Substitutions
Olive Oil: This oil adds a nice flavor when sautéing vegetables. If you’re out of olive oil, you can use vegetable oil or even butter for added richness.
Onion: Diced onion builds the base flavor of this chowder. White or yellow onions work well if you don’t have a medium onion on hand. Shallots are also a lovely substitute!
Red Bell Pepper: This adds sweetness and color to the chowder. You can switch this for green bell pepper or even diced carrots for a different taste.
Cooked Chicken: Shredded rotisserie chicken is my go-to for convenience. If you want to keep it vegetarian, chickpeas or any plant-based protein can work nicely.
Chipotle Powder: It gives the chowder its smokiness. If you prefer less heat, use smoked paprika instead. Adjust it based on your heat tolerance.
How Can I Ensure the Potatoes are Perfectly Tender?
Getting the potatoes soft but not mushy is key to a great chowder. Follow these steps to achieve the perfect texture:
- Peel and dice your potatoes into uniform pieces for even cooking.
- When you add them to the pot, stir them with the other ingredients to coat them with the oil and flavors.
- Keep your pot at a gentle simmer while cooking—too high may cause them to break apart.
- Check them at the 15-minute mark by poking a piece with a fork; they should be tender but still hold their shape.
Delicious Chipotle Chicken and Corn Chowder
Ingredients You’ll Need:
Chowder Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 2 cups cooked chicken, shredded
- 2 cups corn (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup heavy cream
Spices and Seasoning:
- 2 teaspoons chipotle powder (adjust to taste)
- 1 teaspoon cumin
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
How Much Time Will You Need?
This hearty chowder takes about 10 minutes to prep and 35 minutes to cook, making a total of about 45 minutes from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Start Cooking the Base:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté it for about 5 minutes, until it turns translucent and soft.
2. Add Flavorful Veggies:
Next, stir in the minced garlic and diced red bell pepper. Cook them together for another 2-3 minutes, until the bell pepper is nicely softened.
3. Incorporate the Potatoes:
Add the peeled and diced potatoes to the pot. Stir everything together and let it cook for an additional 5 minutes. This helps the potatoes absorb those tasty flavors!
4. Bring in the Broth:
Pour the 4 cups of chicken broth into the pot and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender. This should take about 15 minutes.
5. Mix in the Chicken and Cream:
When the potatoes are tender, add the shredded chicken, corn, heavy cream, chipotle powder, and cumin to the pot. Stir everything nicely to combine all those delicious ingredients.
6. Let it Simmer:
Allow the chowder to simmer for another 5-10 minutes. This will let all the flavors meld together beautifully. Don’t forget to taste it and season with salt and pepper as needed!
7. Serve and Enjoy:
When it’s all ready, serve the chowder hot in bowls and garnish with fresh chopped cilantro on top. Enjoy your hearty chipotle chicken and corn chowder with family and friends!
Can I Use Different Types of Chicken in This Recipe?
Absolutely! You can use rotisserie chicken, leftover chicken, or even poached chicken for this chowder. Just make sure it’s cooked and shredded before adding it to the pot. For a vegetarian version, skip the chicken and add extra vegetables or beans for protein!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch. For a dairy-free version, try using coconut cream or almond milk thickened with a bit of flour or cornstarch.
How Do I Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 4 days. If you’d like to freeze it, pour the cooled chowder into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Add More Vegetables to This Chowder?
Definitely! Feel free to add other vegetables like carrots, zucchini, or even spinach for extra nutrition. Simply sauté the additional veggies along with the onion, garlic, and bell pepper to kick off the recipe!
