Boss Worthy Chipotle Chicken Chowder Food

BOSS-WORTHY CHIPOTLE CHICKEN CHOWDER

Boss-Worthy Chipotle Chicken Chowder image

Spicy chowder that's different from all the rest - why? It's the chipotle peppers and roasted corn. If you're not crazy about spices, you can start off with just a hint of the chipotle and jalapeño and add more later, if you like. This is one of our favorite recipes; I even served this to my boss and my boss' boss when they came to my home for a departmental cookout (nervy, huh?)! Adapted from a Gourmet recipe.

Provided by Lizzie-Babette

Categories Chowders

Time 1h45m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups chopped onions
1/2 cup vegetable oil
1 large russet potato, diced into 1/4 inch cubes (baking potato, peel if you want to!)
3 -6 minced garlic cloves
1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves when mincing)
1/2 chipotle chile, minced fine (as many as you can handle, keep the rubber gloves on to mince these!)
3 -6 tablespoons adobo sauce (but I scrape it out of the can the chipotles were in) (optional)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups fat-free half-and-half (or regular half and half, if you can spare the calories!)
1 (15 ounce) can diced tomatoes, well-drained (or 3 - 5 fresh roma tomatoes, diced)
2 cups fresh corn (for extra smokiness, roast the corn before adding to the chowder) or 2 cups frozen corn (for extra smokiness, roast the corn before adding to the chowder)
1 tablespoon chopped fresh flat-leaf parsley
2 diced boneless smoked chicken breasts (discard skin and fat, (or more, if you want, We smoke our own, but you can buy smoked chicken breast)
salt and pepper, to taste

Steps:

In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
Whisk in 2 cups broth and half and half and bring to a boil while stirring.
Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
Add remaining broth, if needed, to get the liquid consistency you want.
Add salt and pepper, to taste.
NOTE: The original recipe called for Monterey Jack cheese, and although I love cheese, I just didn't like it with this recipe, but if you want to try it with cheese, enjoy!

CHIPOTLE CHICKEN CHOWDER, LOW CARB

Chipotle Chicken Chowder, Low Carb image

Rich spicy chowder for when you want something savory & different. As this is a lower carbohydrate recipe I tried potato substitutes but decided that it was better with just the onion, peppers & celery.

Provided by marypatlaver

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 slices bacon, chopped
1 medium onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 garlic cloves, minced
1 cup diced tomato
2 cups low sodium chicken broth
6 skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups heavy cream
1 chipotle chile in adobo, minced

Steps:

In a large stock pot over medium heat, cook bacon until browned & crisp. Remove with slotted spoon to paper towel lined plate.
Add next three ingredients and sauté until onions are translucent, 5-7 minutes.
Add garlic & sauté an additional minute.
Add tomatoes, chicken stock & chicken thighs. Over high heat bring to a boil & then reduce heat to simmer until the thighs are cooked through, 15-20 minutes.
With tongs or slotted spoon remove thighs to a cutting board. Remove bones. Roughly chop chicken & add back to stock pot.
Add salt, pepper, chipotle & cream to pot. Simmer for five minutes, taste & adjust seasonings if necessary,.
Serve hot in bowls & garnish with cilantro, cheese & sour cream if desired.

Nutrition Facts : Calories 325.9, Fat 27.9, SaturatedFat 15.5, Cholesterol 121, Sodium 552.7, Carbohydrate 7.7, Fiber 1.4, Sugar 2.6, Protein 12.7

CHICKEN CHOWDER WITH CHIPOTLE

Chicken Chowder With Chipotle image

A spicy, cream, very satisfying soup that is very easy to make (despite the long list of ingredients!). It is from Cooking Light. Just as a precaution--remember to use only 1 chile from the can (however if you like it spicier, feel free to use another one!).

Provided by SharleneW

Categories Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 chipotle chile, from a 7 oz. can of chipotle chiles in adobo sauce (reserve remaining chiles for another use)
1 tablespoon extra virgin olive oil
2 cups chopped onions
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cloves garlic, crushed
6 cups reduced-sodium fat-free chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 medium red potatoes, cut into 1/2 inch pieces (about 12 ounces)
1 (15 1/2 ounce) can white hominy or 1 (15 1/2 ounce) can yellow hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

Steps:

Remove 1 chili and 1 teaspoon adobo sauce from can; reserving remaining chiles and sauce for another use.
Finely chop chili and set chile and sauce aside separately.
Heat oil in large Dutch oven over medium heat.
Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently.
Stir in broth and bring to a boil.
Add chicken; cover, reduce heat to medium-low and simmer 30 minutes or until chicken is tender.
Remove chicken with a slotted spoon and cool slightly.
Shred chicken with 2 forks then cover to keep warm.
Remove pan from heat; let stand 5 minutes.
Place 1/3 of broth mixture in a blender and process until smooth.
Pour pureed broth mixture into a large bowl.
Repeat procedure in 2 more batches with remaining broth mixture.
Return pureed broth mixture to pan.
Stir in potatoes and hominy; bring to a simmer over medium heat.
Cook, uncovered, 20 minutes or until potatoes are tender.
Stir in chicken and cream; simmer 5 minutes.
Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt.
Serve with lime wedges.

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