Chipotle Cheddar Chicken Corn Chowder

Chunky texture

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 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.