Tuesday, April 12, 2011

Chicken Chowder with Chipotle

I'm not much of a soup person. (I just can't drink my meal.) Instead of beef stew I tend to favor things like boeuf bourguignon or something thicker with lots of veggies like chili. A cross between a stew and a soup, this recipe stuck out to me because of the chipotle and cilantro. Since the weather took a turn for the worst, I decided to give the recipe a chance and dear lord am I glad I did. This is by far one of the best "chowders" I've ever made and I can't wait to make it again.

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I forgot to add the hominy and I've never had it before so I can't really comment on it specifically, but this recipe is perfect. I wouldn't change a single thing. The cilantro and lime at the end add a freshness and the chipotle adds just the right amount of kick without being overly spicy. An immersion blender made pureeing everything really easy. Served with honey cornbread and a strawberry and cucumber salad, this dish makes any cold night a little more bearable.

Would I make this again? A thousand times yes. I can't wait to make a pot for my friends.

Chicken Chowder with Chipotle

Ingredients:

1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon extravirgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
1 1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
1 (15.5-ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt

Directions:

1. Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.

2. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.

3. Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender.

4. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

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Source: Cooking Light

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