Thursday, March 21, 2013

Chipotle Chicken, Potato & Corn Chowder


This recipe was inspired by the Pioneer Woman's Corn Chowder with Chilies.   If you are looking for a yummy cheat meal, I highly recommend her recipe!  Sadly I can't even make the original recipe as a cheat meal because it contains dairy :(  That's okay though!  My  version is just as yummy ;)  Plus I added chicken and potatoes...which makes it nice and filling :)

Ingredients:
2 Slices of Turkey Bacon (cut into 1/2 inch pieces)
1 Small Yellow Onion (diced)
2 Potatoes (washed, peeled & cubed into bite sized pieces)
2 Cups of Frozen Sweet White Corn
1/2 to 2 Whole Chipotle Peppers in Adobo Sauce (diced small...I use just one pepper and it's spicy, but not overwhelming)
1 (7 oz.) Can of Diced Green Chilies
1/2 Tsp Sea Salt
1/2 Tsp Ground Black Pepper
32 oz. (4 Cups) Low Sodium/No Salt Added Chicken Stock
1 Cup of milk (I used lactose free 2% milk)
1/2 lb Thin Sliced Chicken Breasts
2 Scallions (diced)


Cook turkey bacon in a large soup pot (follow package directions and cook until crispy).  Add diced onion and cook over medium high heat.  There should be just enough moisture in the pot from cooking the turkey bacon to cook the onion.  If the onion starts to stick to the bottom of the pot add one teaspoon of extra virgin olive oil.  Cook the onion, stirring often, until it becomes transparent (about 5 minutes).  Add diced potatoes, corn, both kinds of chilies, salt & pepper.  Stir to combine.  Next add the chicken stock, milk, and chicken breasts (you can add them whole and cut them into bite sized pieces once they are cooked, or you can cut the chicken into cubes before adding it).  Increase heat to high and bring to a boil.  Reduce heat to medium/high...you want a very low boil.  Cook for 30 minutes, or until potatoes are fork tender and chicken is fully cooked.  Serve garnished with diced scallions.

 

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