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Get the Vegetables Cooked: Warm the olive oil in a big saucepan over medium heat. Chop the garlic, onions, carrots, and bell pepper and add them. Once softened, sautΓ© for 5 to 6 minutes.
Toss in the diced potatoes and chicken stock. Pour the liquid into the saucepan. After the potatoes are fork-tender, simmer for about 10 minutes after bringing to a boil.
While the potatoes are in the oven, put the chipotle peppers in a blender or food processor along with a splash of soup stock and process until smooth (or chunkier if you want). SautΓ© the chipotle peppers until they are translucent.
Mix in the corn, cumin, smoked paprika, salt, and pepper after adding the shredded chicken. Be careful not to overmix. Keep the heat low for a further five to seven minutes to let the flavors meld.
Add the heavy cream slowly while stirring for a creamy goodness. For another 10 minutes, while stirring regularly, reduce heat to low and simmer soup.
Add additional salt, pepper, or chipotle if you like a hotter chowder, or alter the seasoning according to your taste.
Spoon the Chicken Chipotle Chowder into individual bowls and top with chopped cilantro before serving. Shredded cheese or crunchy tortilla strips make a tasty and optional topping.
Have fun!
Every time I make this chowder, people go crazy for it because of how rich, creamy, and smokey it is. I can assure you that you will want to earn more
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