MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chipotle Chicken Chowder
Categories: Soups
Yield: 8 Servings

2 Sweet corn ears -OR-
2 c Frozen corn kernels
8 Chicken thighs (3 lb);
-boneless, skinless
1 1/2 ts Chili powder
1 1/2 ts Kosher salt; divided, plus
-more to taste
1/2 ts Freshly ground black pepper;
-plus to taste
1 tb Canola oil; plus more as
-needed
2 Poblano peppers; seeded and
-chopped
1 md Yellow onion; diced
4 Chipotle peppers; from can
2 tb Adobo sauce; from can
2 qt Chicken stock
3 Russet potatoes; peeled, cut
-into 1/2" chunks
14 1/2 oz Can petite diced tomatoes
3/4 c Half and half
Sour cream; for serving
-(optional)
Torn cilantro or thinly
-sliced scallion; for
-serving (optional)

Preparation time: 15 minutes
Cooking time: 50 minutes

Add this irresistibly smoky, one-pot chicken chowder to your dinner
rotation! Make it as mild or wild as your taste buds desire.

Prepare the corn: If using fresh corn, shuck it and remove all the
silk. Place an ear of corn vertically on a cutting board. Use a sharp
knife to cut off the kernels, carefully rotating the cob until all
the kernels are removed. You should have about 2 cups of corn.
Reserve the cobs for flavoring the chowder.

Season the chicken: Place the chicken thighs on a large plate or
platter. Use a paper towel to pat them dry and evenly season both
sides with the chili powder, 1/2 ts salt, and black pepper.

Sear the chicken: Set a large Dutch oven or large heavy-bottomed pot
over high heat. Add the canola oil. When the oil begins to shimmer,
add the chicken thighs in an even layer. Sear them for 3 to 4 minutes
on each side, until deeply golden brown. Cook them in batches if they
don't fit without overlapping. They don't have to cook through.
Transfer the seared chicken onto the plate.

Sauté the vegetables: In the same Dutch oven set over medium heat,
add the prepared corn, poblano peppers, and onion. There should be
enough oil and rendered fat from searing the chicken thighs, but if
the vegetables look dry, drizzle them with more canola oil as needed.
Sauté for 7 to 9 minutes, until the vegetables softened and the
onion is translucent.

Purée the chipotle: Meanwhile, use a food processor or immersion
blender to blitz the 4 chipotles and adobo sauce for 30 seconds,
until completely smooth. You could also finely dice the chipotles
with a sharp knife and combine it with the adobo sauce in a small
bowl.

Combine the chowder ingredients: To the Dutch oven, add 1 tb of the
puréed chipotle (you can add more later to taste), plus the chicken
stock, potatoes, canned tomatoes, reserved corn cobs, chicken, and 1
ts kosher salt. Stir and bring the chowder to a boil. Reduce heat to
low and simmer for about 17 minutes, until the potatoes are tender
and the chicken is cooked through.

Remove the corn cobs and add half and half: Remove the corn cobs from
the chowder and discard. Transfer the chicken onto a cutting board.
Chop them into bite-sized chunks, and add them back into the chowder.
Carefully stir in the half and half and simmer for 4 to 5 minutes,
until the chowder has thickened slightly. Taste and adjust seasoning
to taste with salt--the amount of salt needed will vary depending on
the saltiness of your chicken stock and canned tomatoes. If you'd
like the chowder to be spicier, add more puréed chipotle.

Serve the chowder: Ladle the hot chowder into bowls and top them with
a dollop of sour cream and a sprinkling of cilantro or scallion, if
using. Finish with more freshly ground black pepper if you'd like.

Recipe by Ross Yoder

Recipe FROM: <https://www.simplyrecipes.com/
chipotle-chicken-chowder-recipe-6746462>

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