Chicken chipotle corn chowder
- Number of Servings: 10
Ingredients
1 cup, chopped Onions, raw 7 clove Garlic 2 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips 1 serving 1 Chipotle Pepper in 1 Tbsp Adobo Sauce (by SNAVELA1) 4 tbsp Butter, salted 2 cup (8 fl oz) Chicken Broth 5 cup Milk, nonfat (skim milk) 1.5 cup Yellow Sweet Corn, Canned 2 cup Beans, black 7 ounces Chicken Breast (cooked), no skin, roasted 1 tsp Salt 0.5 cup Flour - Gold medal all purpose flour 3 small (1-3/4" to 2-1/2" dia.) Potato, raw
elt butter in a large skillet. Saute 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, and any additional salt to taste. Serve with chipotle Tabasco sauce and shredded sharp cheddar cheese. Serves 8-10.
Serving Size: 10 1 cup servings
Serving Size: 10 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 242.4
- Total Fat: 5.9 g
- Cholesterol: 28.2 mg
- Sodium: 595.5 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 5.3 g
- Protein: 14.5 g
Member Reviews