Chipotle Cheddar Chicken Corn Chowder

ratherbeswimmin''s Note:

Chunky texture

• Total Time: 1 hrs 25 mins
• Prep Time: 45 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1/2 red bell peppers or 1/2 green bell pepper, chopped
• 2 garlic cloves, minced
• 3 cups chicken stock or 3 cups low sodium chicken broth
• 2 cups scrubbed peeled cubed new potatoes (about 12 oz.)
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 chipolte chile in adobo sauce, chopped (2 teaspoons or to taste)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 1/2 cups cubed cooked chicken breasts
• 1 cup seeded chopped tomato
• 1/2 cup shredded cheddar cheese (2 oz.)
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon salt
• fresh ground pepper

Directions:

1. In a big pot over medium heat, warm the oil.
2. Add in the onions, bell pepper, and garlic; saute until tender, about 5 minutes.
3. Add in the stock and potatoes; bring to a boil.
4. Decrease heat to med-low and simmer, covered, until the potatoes are tender, about 20 minutes.
5. Stir in the corn and chipotle.
6. In a bowl, whisk together the flour and milk; stir it into the soup.
7. Increase heat to med-high and stir until thickened, about 5 minutes.
8. Decrease heat to med-low and add the chicken, tomato, cheese, parsley, salt, and pepper to taste.
9. Simmer, uncovered, until the flavors are blended and the cheese is melted, 10-15 minutes (do not boil after the cheese has been added).
10. Taste and adjust seasoning.