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Chipotle Chicken Chowder
Chipotle Chicken Chowder
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Try this smoky one-pot chicken chowder for a flavorful dinner option that you can customize to your taste preferences.
Ingredients:
  • 2 ears sweet corn or 2 cups frozen corn kernels
  • 8 (about 3 pounds) boneless skinless chicken thighs
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons kosher salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus to taste
  • 1 tablespoon canola oil, plus more as needed
  • 2 poblano peppers, seeded and chopped
  • 1 medium yellow onion, diced
  • 4 chipotle peppers (from one 7-ounce can chipotles in adobo)
  • 2 tablespoons adobo sauce (from one 7-ounce can chipotles in adobo)
  • 2 quarts chicken stock
  • 3 russet potatoes, peeled and cut into 1/2-inch chunks
  • 1 (14.5-ounce) can petite diced tomatoes
  • 3/4 cup half and half
  • Sour cream, for serving (optional)
  • Torn cilantro or thinly sliced scallion, for serving (optional)
Instructions:
  • For fresh corn, shuck it and remove the silk. Stand the cob vertically on a cutting board and, using a sharp knife, carefully cut off the kernels. Rotate the cob until all kernels are removed, resulting in approximately 2 cups of corn. Keep the cobs to enhance the chowder's flavor.
  • Prepare the chicken: Arrange the chicken thighs on a large plate. Pat them dry with a paper towel and generously season both sides with chili powder, 1/2 teaspoon salt, and black pepper for perfect flavor.
  • Searing the chicken: Heat a large Dutch oven or heavy-bottomed pot over high heat and add canola oil. Once the oil shimmers, place chicken thighs in a single layer and sear for 3 to 4 minutes per side until deeply golden brown. If needed, sear in batches. Chicken does not need to be fully cooked. Transfer seared chicken to a plate.
  • Cook the corn, poblano peppers, and onion in the Dutch oven over medium heat. If needed, add more canola oil to prevent sticking. Stir occasionally for 7 to 9 minutes until the vegetables are tender and the onion is translucent.
  • Blend the 4 chipotles and adobo sauce in a food processor or with an immersion blender for 30 seconds until smooth. Alternatively, finely chop the chipotles and mix with the adobo sauce in a small bowl.
  • In a Dutch oven, mix 1 tablespoon of chipotle puree (adjust for more spice later), chicken stock, potatoes, canned tomatoes, corn cobs, chicken, and 1 teaspoon of salt. Bring to a boil, then simmer on low for 17 minutes until potatoes are tender and chicken is cooked.
  • Discard corn cobs, chop chicken into bite-sized chunks, and return to the chowder. Stir in half and half, simmer for 4-5 minutes until slightly thickened. Adjust seasoning with salt to taste. For more spice, add extra puréed chipotle.
  • To serve the chowder, gently pour the steaming chowder into bowls and add a dollop of sour cream with a sprinkle of cilantro or scallions, if desired. Finish with a sprinkle of freshly ground black pepper to taste. Enjoy your meal! If you enjoyed this recipe, please leave a rating below!

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