Chipotle Chicken & Corn Chowder

At almost 5 years old, this is Clara's favorite soup.  Next week is her 5th birthday and she is turning into such a fun, sweet little lady with definite opinions that she is comfortable expressing.  As I was preparing this for dinner the first time, not knowing quite how it would turn out and whether it would be a hit or a miss, Clara ambled into the kitchen during her play, paused to inhale deeply, then exclaimed that it smelled amazing in there.  Then she climbed up on the counter and gushed over the "beautiful pattern" I had made with all the different chopped peppers, garlic, potatoes, beans and chicken and snitched bites of green bean and red bell pepper.  And when it came time to actually sit down and eat dinner, she raved over how it is the best thing I have ever made and she "love, love, love, love, LOVED" it.

She woke up the next morning talking about it even and saying she couldn't wait until it was time for lunch and she could eat that yummy soup again.  What a funny kid.

Incidentally, Paul and I had a miscommunication about this chowder because I was at a Relief Society midweek meeting when he got home and I had texted him that there was "chipotle chicken and corn chowder in the refrigerator" that he could heat up.  He thought that it was from the restaurant chain, Chipotle, rather than realizing it was actually an ingredient in a recipe.  I figured the pots and cutting boards in the sink would clue him in, but apparently he didn't recognize the mess as a sign of my hard work and thought I had just randomly picked up soup to-go, lol.

Chipotle Chicken & Corn Chowder

INGREDIENTS

1 can chipotle chilies in adobo sauce (really you only need 1 chili from the can and 1 teaspoon of the sauce - the rest you can freeze or use in Swiss Chard & Pinto Bean Burritos)
2 tablespooons butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons flour
3 cups whole milk (when I don't have whole milk on hand, I will just use skim milk and add a little cream to it if I happen to have that in the fridge)
2 cups chicken stock
6-9 small red potatoes, peeled and diced small
1 cup green beans, chopped into small pieces
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
2 (15-ounce) cans sweet corn, drain
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

DIRECTIONS

Mince one chili from the can of chipotle chilies.  Remove 1 teaspoon of the adobo sauce and set aside to be used later.  The remaining chilies and sauce freeze well for future uses.

Melt the butter in a large Dutch oven or stock pot over medium heat.  Add the peppers, chili, and spices, and saute for 5 to 7 minutes, or until the peppers soften.  Add the garlic and cook for another 30 seconds.

Stir in the flour with a wooden spoon and cook for 1 minute.  Slowly stir in the milk and brother, scraping up any browned bits from the bottom of the pan as you stir.

Add the potatoes and green beans, then bring the mixture to a bowl and reduce the heat to low.  Simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.

Slowly add the shredded cheese, one handful at a time, stirring after each addition until the cheese is completely melted.  Then stir in the chicken, corn, chips, lime juice, and the reserved 1 teaspoon of adobo sauce.  Cover and cook an additional 10 minutes, or until the soup is completely heated through.  Serve immediately, garnishing with chopped cilantro.

Note:  Leftovers that have been refrigerated and reheated may need a little extra chicken stock to thin out the soup as it tends to thicken up in the refrigerator.

Recipe from Brown Eyed Baker (slightly adapted by me)