Boss Worthy Chipotle Chicken Chowder Recipes

CHIPOTLE CHICKEN CHOWDER RECIPE

Steps:

• In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
• Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.

BOSS-WORTHY CHIPOTLE CHICKEN CHOWDER

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!