Recipe by Sue Lau
Spicy but delicious chowder using your own roast chicken.
Top Review by FloridaNative
WOW Sue, I guess you REALLY meant spicy :) Made this for our dinner last night, and when I taste tested it, I thought my ears were gonna blow right off ~ just kidding, but this is definitely a hot and spicy chowder. DH had 2 servings, thought it was absolutely WONDERFUL! We used the prepackaged tortilla chips and a mix of cheddar and jack cheeses. Very WARMING dish!! Thanks SueL for another keeper, made for Potluck Tag, Jan 2009.
For the Chicken
- 1587.57 g whole roasting chickens
- 1 head garlic, coarsely chopped
- 1 onion, quartered
- 1 lime, quartered
- 4.92 ml cumin seed
- 29.58 ml olive oil
- kosher salt (as needed)
- black pepper (as needed)
For the Chowder
- 8 slice bacon
- 1 onion, chopped
- 5 garlic cloves, minced
- 1771.84 g chicken broth or 1771.84 g stock
- 680.38 g small red potatoes, chopped
- 59.14 ml dry white wine
- 1 red bell pepper, coarsely chopped
- 4.92 ml ground cumin
- 4.92 ml kosher salt
- 2.46 ml black pepper
- 59.16-88.74 ml cold water
- 118.29 ml nonfat dry milk powder
- 3 canned chipotle chiles, chopped
- 14.79-29.58 ml adobo sauce (from canned chipotles)
- 236.59 ml grated monterey jack cheese
- 118.29 ml chopped cilantro
- 3 corn tortillas or 236.59 ml broken tortilla chips
- oil (as needed, to fry corn tortillas) (optional)
Directions See How It's Made
- Preheat oven to 475°F.
- Rinse chicken and pat dry, and stuff cavity with garlic, onion, lime, and cumin seed.
- Seal cavity with skewers or toothpicks.
- Fold wing tips under bird.
- Rub exterior of bird with olive oil and season liberally with salt and pepper.
- Place on a roasting rack in a shallow roasting pan and roast, uncovered, at 475F for 15 minutes.
- Reduce oven temperature to 375F and continue to cook chicken, for 60-75 minutes or until temperature in the thickest part of thigh reads at least 160°F.
- Allow chicken to rest for 30 minutes without carving.
- Cook bacon in a skillet until cooked through and crisp; drain on paper towels, reserving 2 tbsp bacon drippings.
- Place bacon drippings into the bottom of a large dutch oven, and add onion and garlic.
- Cook until tender, then add chicken broth, potatoes, wine, bell pepper, ground cumin, salt, and pepper.
- Bring mixture to a boil and simmer for 20-25 minutes or until potatoes are cooked through and tender.
- Meanwhile, remove meat from chicken, discarding fat, skin, and bone.
- Chop chicken coarsely and set aside.
- Mix together dry milk with cold water until smooth in a small bowl and set aside.
- Heat oil several inches deep in a large skillet.
- Using a pizza cutter or kitchen shears, cut tortillas into thin strips.
- Fry tortilla strips until crispy and golden, then drain on paper toweling and set aside (or may use broken tortilla chips).
- When potatoes in chowder are tender, add cooked chopped chicken, milk mixture, chopped chipotles with adobo (adjust amount for your own taste), and grated cheese.
- Cook, stirring over low heat just until cheese melts- do not boil or cheese will become grainy.
- Just before serving, stir in chopped cilantro, and top each bowl of chowder with tortilla strips.