Chipotle Chicken Corn Chowder

Since Evan and I are in Houston for a still-to-be-determined amount of time, we try to make the most of the Houston-specific activities that wouldn’t be available to us if we had to move. So naturally, we were pretty stoked when we heard that the Houston Rodeo, one of the biggest rodeos in the nation, was coming to the stadium just a few blocks from our apartment! Last Friday morning Evan and I both had the entire day off (for the first time since Christmas, I think), so we walked on over to the rodeo and took in a new and unique piece of Houston. The rodeo itself doesn’t happen until the evening, so we just walked around and saw all of the daytime attractions. We saw all sorts of baby farm animals, lots of sheep and pigs, tons of cows and horses, massive quantities of fried food, and a carnival. Look at this longhorn we saw!

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We watched the cow show and realized how different life would be if we were raised on a farm. We watched little, pre-teen kids push around massive animals to make them stand exactly where they wanted for judging. Afterwards, we meandered over to the carnival section and saw a wildlife show filled with exotic animals like sloths, giant tortoises, camels, and hedgehogs. Who knew porcupines were so big! The one we saw was at least a foot and a half long! Anyways, I couldn’t help but think of Kristen Bell when they brought out the sloth. Oooh my goodness, that video gets me every. Single. Time.

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I’ll be honest, one of the main reasons I was super excited to go to the rodeo was because I wanted a funnel cake, so of course we had to fulfill that dream. We also got some chocolate covered cookie dough on a stick for good measure. Did you know that fairs like to put every food on a stick? Somehow I never realized that, despite my intense love for the Texas state fair. Regardless, the cookie dough was delicious, and the funnel cake made my dreams come true.

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Probably the coolest thing we saw was the mounted shooting event. People galloped through an obstacle course with their horses and shot balloons as they raced by. It was both really cool and slightly terrifying. Don’t worry, a quick google search informed us that they just use gun powder in the guns which still produces enough of an explosion to pop the balloons without actually propelling a bullet at the audience. It was pretty crazy to see someone shooting a gun directly at you, though! It was super fun to watch. It looks like it would take lots of practice. We actually saw one girl whose horse slid out on a turn! She fell off and the horse got back up and kept running. Luckily she was fine, but it showed the control both the riders and the animals have to have for that kind of an obstacle course. Sorry for this crappy picture, it’s a still shot from a video that I can’t figure out how to embed. But it gives you an idea of what it all looked like.

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All in all, we had a great time at the fair.

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Today I have a delicious soup recipe for you. I know soup season is kind of on the out, but this soup is comforting and delicious any time of the year. Give it a shot and you’ll be glad you did!

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Chipotle Chicken Corn Chowder

  • Servings: 8
  • Print

  • 1 chipotle chile in adobo sauce, minced
  • 1 teaspoon adobo sauce from canned peppers
  • 2 tablespoons unsalted butter
  • 1 poblano pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 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 broth
  • 6 small red potatoes, peeled and diced small
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 chicken breast or about 2 cups diced cooked chicken
  • 2 15-ounce can sweet corn, drained
  • 1 15-ounce can cream-style corn
  • 1 cup crushed tortilla chips
  • Juice from 1 lime, about 2 tablespoons
  • Chopped cilantro, to garnish (optional)

Start by prepping your veggies. Seed and dice your red pepper and poblano peppers and mince your garlic and chipotle pepper in adobo. Melt the butter in a large pot and add the three peppers, garlic, and spices. Saute for about 5 minutes, or until the peppers are tender. While the peppers are cooking, peel and dice your potatoes.

Add the flour to the pot and cook for about 1 minute, stirring constantly. Once the flour no longer looks raw, slowly stir in the milk and broth, scraping up any bits that might have formed on the bottom of the pot. Add the potatoes and bring mixture to boil. Reduce the heat to a simmer and simmer the mixture for 10 to 15 minutes or until the potatoes are fork tender. While the potatoes are cooking, cook and dice your chicken breast if not using precooked chicken.

Once the potatoes are tender, stir in the cheese a little at a time until fully melted. At this point, add the corn, creamed corn, diced chicken, and tortilla chip pieces, adobe sauce, and lime juice. Stir and cook for an additional 10 minutes or until heated through. Serve and enjoy!

STEP BY STEP PHOTOS

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Start by prepping your veggies. Seed and dice your red pepper and poblano peppers and mince your garlic and chipotle pepper in adobo.

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Melt the butter in a large pot and add the three peppers, garlic, and spices. Saute for about 5 minutes, or until the peppers are tender. Add the flour and cook for about 1 minute, stirring constantly.

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While the peppers are cooking, prepare the potatoes. I normally don’t peel my potatoes, but I’m glad I did this time. Visually, this soup has a lot going on and I think it looked better without the extra color and texture.

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Once the flour no longer looks raw, slowly stir in the milk and broth. Scraping up any bits that might have formed on the bottom of the pot.

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Add the potatoes and bring mixture to boil. Reduce the heat to a simmer and simmer the mixture for 10 to 15 minutes or until the potatoes are fork tender.

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This is a great point to cook your chicken if you don’t already have that prepared. I cooked the whole chicken breast and diced it afterwards, but you could just as easily dice the chicken first to make things move a little faster.

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If you do cook the whole breast remember to pound the breast flat first and season it with salt and pepper.Image

Once the potatoes are tender, stir in the cheese a little at a time until fully melted.

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At this point, add the corn, creamed corn, diced chicken, and tortilla chip pieces, adobe sauce, and lime juice. Stir and cook for an additional 10 minutes or until heated through.

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Serve and enjoy!

 

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