Friday, April 3, 2015

Chipotle Corn and Potato Chowder

This is a wonderful chowder.  If you follow the recipe, it won't be very spicy.  If you want more heat, add more spice. I used some of the corn I froze from last summer which was really good.
 Here is the recipe:

Ingredients:

1 can chipotle chiles in adobo sauce
2 tablespoons 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
1 cupMonterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
2 cups of corn kernels
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime
Chopped cilantro

Directions:

1. Remove one chile from the can of chiles and mince it.  You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds.
3. Stir in the flour and cook for 1 minute. Stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender.
5. Add the shredded cheeses, stirring after each addition until the cheese is completely melted.
6. Finally, stir in the can of creamed corn, the tortilla chips and lime juice. Cover and cook for an additional 10 minutes, or until the soup is completely heated through.



Serve with additional tortilla chips and lime wedges.