Jenha's Chipotle Chicken Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can chipotle chiles in adobo sauce2 tablespoons salted butter1 poblano pepper, seeded and finely chopped1 red bell pepper, seeded and finely chopped1 teaspoon ground cumin˝ teaspoon dried oregano˝ teaspoon dried thyme2 cloves garlic, minced2 tablespoons all-purpose flour3 cups 1% milk4 cups organic chicken stock2 ˝ cups sweet potatoes, peeled and diced small2 cups diced, cooked chicken1 (30-ounce) can sweet corn, drained1 (15-ounce) can cream-style cornJuice from 1 lime (about 2 tablespoons)Chopped cilantro, to garnish (optional)Shredded cheese, to garnish (optional)Crushed tortillas, to garnish (optional)
1. Remove one chile pepper from can and mince, set aside with 1 tsp of adobo sauce to be used in a later step. The remaining chiles and sauce can be saved for another use.
2. Melt the butter in a large stock pot over medium heat. Add the poblano pepper, red bell pepper, minced chile, cumin, thyme and oregano, and sauté for 5 minutes, or until the peppers are soft. Add the garlic, and reserved adobo sauce, stir and cook for an additional 30 seconds, or until fragrant.
3. Stir in the flour with a spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the chicken broth, scraping up any bits from the bottom of the pan as you stir. Add the milk to the pot.
4. Add the diced sweet potatoes and bring the mixture to a boil. Reduce heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Finally, stir in the chicken, both cans of corn and the lime juice. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Serving Size: Makes 6 servings of 2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user JENIQUOIS.
2. Melt the butter in a large stock pot over medium heat. Add the poblano pepper, red bell pepper, minced chile, cumin, thyme and oregano, and sauté for 5 minutes, or until the peppers are soft. Add the garlic, and reserved adobo sauce, stir and cook for an additional 30 seconds, or until fragrant.
3. Stir in the flour with a spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the chicken broth, scraping up any bits from the bottom of the pan as you stir. Add the milk to the pot.
4. Add the diced sweet potatoes and bring the mixture to a boil. Reduce heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Finally, stir in the chicken, both cans of corn and the lime juice. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Serving Size: Makes 6 servings of 2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user JENIQUOIS.
Nutritional Info Amount Per Serving
- Calories: 272.0
- Total Fat: 8.1 g
- Cholesterol: 32.6 mg
- Sodium: 856.4 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 4.5 g
- Protein: 13.3 g
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