|Chipotle Chicken Chowder|
I've made this chowder several times during the past few years and it's become a favorite. The chipotle adds a little heat but not too much, adding flavor more than anything else (if you want more heat .. add more chipotle!). Do try this recipe!
You may omit the chicken altogether, use vegetable broth to make it vegetarian and add veggies, I imagine summer squash, or some winter squash, adjusting cooking time accordingly. (Serves 4)
What you need:
1 chipotle chile minced (canned in adobo sauce) and 1 teaspoon of the adobo sauce
1 tablespoon coconut oil (you can also use extra virgin olive oil if that's all you have on hand)
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1 teaspoon herbs de Provence
6 garlic cloves, crushed
Salt and pepper to season (depends on broth purchased; salted versus non-salted)
6 cups chicken broth
3 cups shredded cooked chicken
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces (or one large sweet potato)
1/4 cup chopped fresh cilantro
1/4 cup whipping cream (optional)
8 lime wedges
1 Avocado, cut into cubes
1/4 cup sour cream (optional)
What to do:
Place oil in a large heated Dutch oven over medium-heat. Add chopped chile, adobo sauce, onion, carrot, celery, cumin, herbs de Provence, and garlic. Add salt and pepper to season. Cook mixture for approximately 7 minutes or until onion is tender, stir frequently. Next, add broth and bring to a boil. Once a boil is reached, turn the heat down to low-medium, heat and simmer for 20 to 30 minutes or until vegetables are tender.
Once vegetables are fork tender, remove the pan from heat and let it stand 5 minutes. Place mixture in a blender in several small batches and process until smooth. Return pureed broth mixture to pan. Add potatoes and chicken and bring the chowder to a simmer over medium heat. Let cook, uncovered, at low-medium heat 20 minutes or until potatoes are tender. Add cilantro (and cream if you are adding it) and simmer 5 minutes. Top with a tablespoon of sour cream, cubed avocado, and fresh cilantro for garnish.
Serve with lime wedges.
You could also add a few fine chopped tomato bits to add color.