Chipotle Chicken Chowder (Edit recipe)

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It is finally not hot in Hawai’i and soup season has officially begun. This chowder is full flavored with a kick. Perfect for a cool winter night or game day.

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PREP TIME

20 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 6

Ingredients

1 Tbsp Extra Virgin Olive Oil
2 pieces Boneless Skinless Chicken Breasts, Diced into 1” cubes
4 oz Pancetta, or 5 pieces of bacon chopped
.5 whole Red Onion, Diced
2 pieces Celery, Diced
1 whole Bell Pepper, Any color, diced
1 whole Russet Potatoes, Diced
3 pieces Chipotle Peppers in Adobo Sauce, Minced
2 cloves Garlic, Minced
.5 tsp Sea Salt
.5 tsp Black Pepper
.5 tsp dried Oregano
4 cups Chicken Broth
.5 cup Milk, or cream
2 cups Frozen Corn
.5 cup Frozen Peas

Toppings

1 cup Sharp Cheddar Cheese, Shredded
.5 cup Cilantro

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Dutch oven add the oil, chicken, and pancetta. Stir and cook on medium heat until meat is done, about 10 minutes.
Add the onion, celery, bell pepper, potato, chili, and garlic. Stir and cook for 5 minutes. Add a little more oil if needed.
Add the salt, pepper, oregano, broth, and milk. Stir, cover, and cook on medium low heat for 30 minutes.
Test the doneness of the potatoes. If soft continue, if not cook another 5 minutes or until done.
Add the corn and peas. Cook for 5 minutes.

Notes

If you like it creamier, you can add another 1/2 cup of milk, or use cream instead which makes it very rich. You can add other toppings like scallions or sour cream, even hot sauce if you like more heat. Have fun with it.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	506
Fat:	9 g
Carbohydrates:	24 g
Protein:	16 g
Cholesterol:	25 g
Sodium:	824 mg
Fiber:	2 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.