 | I love chowder in the winter, especially with a cheddar sour cream biscuit on the side. Clam chowder is my absolute favorite, but I knew that wouldn't go over very well with C. When I saw this recipe from Our Best Bites, I was intrigued. I always keep chipotles in the freezer, they add great spice and flavor. This soup was amazing, easily the best chowder I have ever made. Miss F loved it, C loved it and I loved it. It doesn't get much better than that. I always know I have a winner when both C and Miss F ask for leftovers in their lunch. |
4 tablespoons butter
2 boneless skinless chicken breasts, cut into bite sized pieces
½ onion, minced
1 large bell pepper, seeded and chopped
3 cloves garlic, minced
1 chipotle chili, chopped
½ cup all-purpose flour
2 cups chicken broth
5 cups milk
1 russet potato, peeled and chopped
2 cups frozen corn
1 can black beans, drained
1 teaspoon kosher salt
Adobo sauce from chipotle chilies to taste (2-3 teaspoons)
Shredded sharp cheddar cheese
Melt butter in a dutch oven over medium heat. Saute the chicken, onion, garlic, and bell peppers, for 3 to 5 minutes. Add the garlic and chili, saute a minute more. Add the flour and cook 2 to 3 minutes, whisking constantly. Whisk in the broth and cook until the flour is smooth and the broth is starting to thicken. Add the milk and bring to a simmer. Add the potato, corn and beans, bring to a simmer and reduce heat to low. Simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning. Add the salt and adobo sauce to taste. Serve topped with sharp cheddar cheese.
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