Chipotle Chicken Corn Chowder
If you want to add more gluten free recipes to your recipe box, Chipotle Chicken Corn Chowder might be a recipe you should try. For $2.33 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 47g of protein, 45g of fat, and a total of 716 calories. This recipe from Cookies and Cups has 15 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up rotisserie chicken, chipotle peppers, creamed corn, and a few other things to make it today. It works well as a rather inexpensive main course. With a spoonacular score of 93%, this dish is great. Chipotle Chicken and Corn Chowder, Chipotle Chicken and Corn Bacon Chowder, and Chipotle Corn Chowder are very similar to this recipe.
Servings: 6
Ingredients:
Cilantro and avocado to garnish
1 (14.75 oz.) can corn, drained
2 cups chicken broth
1 Chipotle peppers, diced plus 2 tsp Adobo sauce from 7 oz. can of Chipotle in Adobo
1 (14.75) can Creamed Corn
2 cloves garlic, minced
2 cups milk
2 Tbsp olive oil
1 small onion, diced
2 cups diced Yellow Potatoes (about 2 whole)
1 small Rotisserie Chicken, shredded, about 3-4 cups
salt and pepper to taste
Equipment:
dutch oven
pot
blender
Cooking instruction summary:
In large Dutch Oven over medium heat saut diced onion until soft, 7-8 minutes. Add garlic and continue sauteing for 2 more minutes. Add in diced Chipotle pepper, 2 teaspoons of Adobo sauce, potatoes, and can of drained corn (do not add the creamed corn yet). Stir mixture in pot and cook for 5 minutes.Remove half the mixture from the pot and transfer to a blender. Pulse mixture in blender until pureed and add back to the pot, stirring to combine.Add in broth, milk and chicken and simmer for about 30 minutes until the potatoes are soft and flavors combine.Season with salt and pepper to taste.Serve warm and garnish with fresh cilantro and diced avocado.
Step by step:
1. In large Dutch Oven over medium heat saut diced onion until soft, 7-8 minutes.
2. Add garlic and continue sauteing for 2 more minutes.
3. Add in diced Chipotle pepper, 2 teaspoons of Adobo sauce, potatoes, and can of drained corn (do not add the creamed corn yet). Stir mixture in pot and cook for 5 minutes.
4. Remove half the mixture from the pot and transfer to a blender. Pulse mixture in blender until pureed and add back to the pot, stirring to combine.
5. Add in broth, milk and chicken and simmer for about 30 minutes until the potatoes are soft and flavors combine.Season with salt and pepper to taste.
6. Serve warm and garnish with fresh cilantro and diced avocado.
Nutrition Information:
covered percent of daily need
