Boss Worthy Chipotle Chicken Chowder Recipes

Steps:

• In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
• Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
• Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
• Whisk in 2 cups broth and half and half and bring to a boil while stirring.
• Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
• Add remaining broth, if needed, to get the liquid consistency you want.
• Add salt and pepper, to taste.
• NOTE: The original recipe called for Monterey Jack cheese, and although I love cheese, I just didn't like it with this recipe, but if you want to try it with cheese, enjoy!

Steps:

• Roux - melt butter in a small skillet. Whisk in the flour. Stir mixture until it's light brown. Remove from heat.
• Chowder:.
• Saute onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft.
• Add stock, potatoes, spices and simmer for 20 minutes.
• Add lima beans, corn and milk. Return to low simmer for 10 minutes.
• Whisk in reserved roux and simmer another 5 minutes.

Steps:

• Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
• In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
• Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
• Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
• Season with salt and pepper to taste (for even more spice season with cayenne).
• Crumble the reserved cooked bacon and stir into the soup.
• If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.

Steps:

• Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
• Add chipotle peppers, clam juice and corn kernels and cobs.
• Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
• Add cream simmer 5 more minutes.
• Add crabmeat to heat and season with salt and pepper to taste.

Steps:

• Turn Instant Pot to sauté setting.
• While the Instant Pot is heating, dice carrots, celery, and onion.
• Add olive oil to the hot pot and add diced vegetables.
• Saute vegetables until onion begins to soften. Season with salt and pepper.
• Add diced garlic and sauté until onion is clear.
• Add broth, frozen peas and carrots, and frozen corn.
• Season to taste with salt and pepper or seasoning of your choice.
• Add chicken breasts (fresh or frozen).
• Put the lid to the Instant Pot on and turn the vent to Sealing.
• Press the Soup button and walk away!
• During the last 10 minutes of cooking time, heat a pot over the stove.
• Melt butter, then add flour and whisk together.
• Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
• Whisk in the milk slowly to avoid lumps.
• Allow the mixture to come to just boiling to thicken.
• When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
• Remove chicken breasts to a plate and dice or shred.
• Whisk milk mixture into the hot soup.
• Add chicken back into the soup.
• Add Franks Red Hot sauce to taste.
• Season to taste.
• Serve and enjoy!