Ingredients
Equipment
Method
- Start by removing one chile from the can of chipotle chiles in adobo sauce, and mince it. Don’t forget to set aside 1 teaspoon of the adobo sauce for later. You can save the remaining chiles and sauce for another recipe or add it to your next batch of chili for extra kick.
- Melt 2 tablespoons unsalted butter in a large Dutch oven or stock pot over medium heat. As the butter melts, it will create a lovely base for your chowder. Be sure to watch the butter; it shouldn’t brown too much.
- Add the poblano pepper, red bell pepper, the minced chile, 1 teaspoon ground cumin, ½ teaspoon dried oregano, and ½ teaspoon dried thyme to the pot. Sauté these ingredients for about 5 to 7 minutes until the peppers become soft and fragrant.
- Add 6 cloves minced garlic to the pot, stirring and cooking for an additional 30 seconds until the garlic is fragrant. Be careful not to let it burn, as burnt garlic can ruin the flavor.
- Now, stir in 2 tablespoons all-purpose flour with a wooden spoon. Cook for about 1 minute or until there’s no visible raw flour. This step is essential as it helps thicken your chowder.
- Gradually pour in 3 cups whole milk and 2 cups chicken stock, stirring constantly to combine and scrape up any flavorful bits stuck to the bottom of the pot. The mixture will start to thicken, thanks to the flour.
- Add the 6 small red potatoes, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 to 15 minutes until the potatoes are tender and can be easily pierced with a knife.
- Next, it's time to add the cheeses! Stir in 4 ounces of Monterey Jack cheese and 4 ounces of Cheddar cheese, a handful at a time. Make sure to stir after each addition until the cheeses are completely melted and incorporated into the chowder.
- Finally, stir in 2 cups diced cooked chicken, both cans of corn, the 1 cup crushed tortilla chips, the reserved 1 teaspoon adobo sauce, and the juice from 1 lime. Cover and cook for an additional 10 minutes, or until the soup is heated through. At this point, your kitchen should smell incredible!
- Serve the chowder immediately, garnished with chopped cilantro if desired. Enjoy every creamy, spicy bite of your homemade Chipotle Chicken Corn Chowder!
Notes
Chipotle Chiles in Adobo Sauce– You can find these in your grocery store’s Hispanic/Mexican section, ororder them on Amazon.
Poblano Pepper– You can substitute jalapeno, Anaheim, or cubanelle if you can’t find these.
Cooked Chicken– A rotisserie chicken is perfect for this, but you can also use chicken breast (or chicken thighs) that you have poached, roasted, or slow-cooked at home.
Storage– Once the soup has cooled, store it in an airtight container in the fridge for up to 3 days. To Reheat– Warm in a saucepan over low heat or microwave until warmed through. The soup may thicken once cool, so you may want to add a splash or two of chicken broth to thin it out when reheating.
Freezing Instructions– Once the soup has cooled to room temperature, transfer it to a freezer-safe container and freeze for up to 3 months. When ready to eat, transfer to the refrigerator to thaw overnight, then reheat using one of the methods above.
Poblano Pepper– You can substitute jalapeno, Anaheim, or cubanelle if you can’t find these.
Cooked Chicken– A rotisserie chicken is perfect for this, but you can also use chicken breast (or chicken thighs) that you have poached, roasted, or slow-cooked at home.
Storage– Once the soup has cooled, store it in an airtight container in the fridge for up to 3 days. To Reheat– Warm in a saucepan over low heat or microwave until warmed through. The soup may thicken once cool, so you may want to add a splash or two of chicken broth to thin it out when reheating.
Freezing Instructions– Once the soup has cooled to room temperature, transfer it to a freezer-safe container and freeze for up to 3 months. When ready to eat, transfer to the refrigerator to thaw overnight, then reheat using one of the methods above.