Chipotle Chicken and Corn Chowder

I bought a can of chipotle peppers for this recipe not realizing exactly how many came in the can. Seriously, there are a ton in that little can. Therefore, I am dedicating my next few posts to recipes that involve chipotle peppers, so if you decide to buy a can of them for a recipe you will have several options on how to use up the rest of the chipotle peppers.

The original recipe for this soup called for 3 cups whole milk. I did not want to buy whole milk just for this recipe, so I used my normal fat free milk and added a bit of whipping cream to boost up the fat content so it would be similar to whole milk.

The soup was not spicy at all, the chipotle pepper and sauce along with the poblano pepper added nice flavor, but not any spiciness. I added a bit of hot sauce, Frank's Original Hot Sauce, to be exact and it was perfect. It added that little bit of spiciness I was wanting.

Chipotle Chicken and Corn Chowder

Ingredients:

• 1 can chipotle peppers in adobo sauce (you will only use 2 peppers and 1 teaspoon sauce)
• 2 tablespoons unsalted butter
• 1 poblano pepper, seeded and finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 6 cloves garlic, finely diced
• 2 tablespoons all purpose flour
• 5 tablespoons whipping cream (1/4 cup plus 1 tablespoons)
• 2 3/4 cups fat free milk (about)
• 2 cups low sodium chicken broth
• 6 small red potatoes, diced
• 4 ounces Monterey Jack cheese, shredded (about 1 cup)
• 4 ounces cheddar cheese, shredded (about 1 cup)
• 2 cups chicken breasts, cooked and diced
• 30 ounce can no salt added sweet corn, drained
• 15 ounce can cream style corn
• 1 lime, juiced (about 2 tablespoons)

Directions:

1. From the can of chipotle peppers, remove one and mince it.
2. In a large pot, over medium heat, melt butter.
3. Add the poblano pepper, red pepper, chipotle peppers, cumin, thyme, oregano, and sauté for 5-7 minutes, or until the peppers are soft.
4. Add in the garlic, stir and cook for an additional 30 seconds.
5. Stir in the flour and cook for 1 minute.
6. Add the whipping to a liquid measuring cup and add enough milk to equal three cups.
7. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
8. Add in the potatoes. Bring the mixture to a boil, reduce the heat to low and simmer for 10-15 minutes, until the potatoes are tender.
9. Add in the cheeses one handful at a time, stirring after each addition until the cheese is completely melted.
10. Stir in the chicken, sweet corn, creamed corn, lime juice, and 1 teaspoon adobo sauce from can of peppers.
11. Cover and cook for 10 minutes, or until the soup is completely heated through.

Enjoy!!!

Serves: 8
Calories: 398.6
Total Fat: 17.2g
   Saturated: 8.8g
   Polyunsaturated: 0.0g
   Monounsaturated: 0.0g
   Trans: 0g
Cholesterol: 80.0g
Sodium: 435.3mg
Potassium: 360.3mg
Total Carbs: 31.6g
   Dietary Fiber: 4.2g
   Sugars: 14.7g
Protein: 27.1g
Vitamin A: 16.1%
Vitamin C: 16.9%
Calcium: 36.5%
Iron: 8.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Brown Eyed Baker.
Other recipes that use chipotle peppers:
   Chipotle Chicken Fajita Rice Bowl
   Chipotle Hummus
   Chipotle Chicken Lettuce Wraps
   Crock Pot Creamy Chipotle Chicken Tortellini