This chowder came from a desire to use chipotles, and to use up some rotisserie chicken in the fridge...it's super simple and feeds a crowd! With Thanksgiving leftovers looming, this would be a perfect use for the turkey and potatoes sitting around.
Chipotle Chicken & Corn Chowder
- 1 can chipotles in adobo
- 1 large onion, chopped
- 2 celery stalks, chopped
- 3 medium carrots, chopped
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 6 garlic cloves, crushed
- 6 cups chicken broth
- 2 large chicken breast halves, about 1 1/2 pounds, cooked, and shredded
- 2 cups potatoes, peeled, and cut into 1/2 inch dice
- 16 oz frozen corn
- 1/4 cup heavy cream
- 1 15 oz can diced tomatoes
- Take one chipotle chili and 2 teaspoons adobo sauce from the can. Reserve the remaining sauce and chilies. Finely chop the chili.
- Place about a tsp of olive oil in the bottom of a dutch oven over medium heat.
- Put the first 8 ingredients (through garlic) and saute until the onion is tender, about 6 minutes.
- Take this mixture and puree in a food processor or blender in batches. Put back into dutch oven and add chicken broth.
- Stir in potatoes and frozen corn, allow to come to a boil and simmer for 15 minutes, or until potatoes are just cooked
Stir in shredded chicken and cream, cook for an additional 5 minutes.
- Remove from heat and add tomatoes and reserved adobo sauce. Add salt & pepper to taste.
Serve with cilantro and a dollop of sour cream.