CHIPOTLE CHICKEN AND CORN CHOWDER


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Ingredients:

  • 1 can chipotle chiles in adobo sauce
  • 2 tablespoons unsalted butter
  • 1 poblano pepper, seeded and finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken stock
  • 6 small red potatoes, peeled and diced small
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)
  • 4 ounces Cheddar cheese, shredded (about 1 cup)
  • 2 cups diced, cooked chicken
  • 1 (30-ounce) can sweet corn, drained
  • 1 (15-ounce) can cream-style corn
  • 1 cup crushed tortilla chips
  • Juice from 1 lime (about 2 tablespoons)
  • Chopped cilantro, to garnish (optional)

Instructions

Read full directions on www.browneyedbaker.com

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