By Michael Minorgan for Curtains Up minorgan@yahoo.ca
CHIPOTLE CHICKEN (OR SEAFOOD)AND CORN CHOWDER
Another summer crop is now hitting the local markets and farmer’s stands lining the cornfields in the country…Corn.
Corn is probably one of the oldest foods to grace our planet. Known as maiz in Spanish its use has been documented to prehistoric times around 2500BC.(1) It is now of course one of the most readily available vegetables we have and I eagerly await its crop every summer around this time. It comes in various varieties which offer delicious differences in both flavor and sweetness.
Corn adapts well to soups, chowders and numerous other dishes. This week’s recipe is a great example and feel free to substitute the chicken with shrimp, crab, salmon or just forget about any protein and go vegetarian…..Enjoy!
Original recipe can be found here:
http://www.browneyedbaker.com/2013/01/16/chipotle-chicken-and-corn-chowder/
(1) wikipedia
Ingredients
2 chlies of your choice (ancho, guajillo or chipotle)
2 tablespoons unsalted butter
1 leek white part only finely chopped
1 poblano pepper, roasted, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 yellow pepper diced finely
1 teaspoon ground cumin
1/4 tsp chili powder
½ teaspoon dried thyme
4 cloves garlic, minced
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and diced small
3 ounces jalapeno havarti cheese, shredded (about 1 cup)
2 cups diced, cooked chicken or shrimp or other seafood
5 fresh corn on the cobs with niblets removed
1 cup crushed tortilla chip
250 ml cream
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)
Directions
1. rehydrate chilies then chop into dice
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the leek, poblano pepper, red bell pepper, the chilies , cumin, thyme and chili powder, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
3 Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
6. Finally, stir in the chicken or seafood, corn, cream, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
