Sunday Supper & More

Chicken-corn chipotle chowder

(Catherine Smart)
August 24, 2011

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Serves 4

3 medium red-skinned potatoes, coarsely chopped
3 cups chicken stock
1 whole roast chicken breast or 2 half breasts, skin removed, meat cut into 1/2-inch pieces
2 cups cooked corn, tomato, leek, and onion mixture
2 canned chipotle peppers in adobo sauce, chopped
1/2 cup heavy cream
Juice of 1 lime
1/4 cup chopped fresh cilantro
1 bunch scallions, chopped
Salt and pepper, to taste

1. In a large saucepan, combine the potatoes and chicken stock. Bring to a boil, lower the heat, and simmer for 20 minutes.

2. Add the chicken, tomato-corn mixture, chipotle, and cream. Simmer for 5 minutes until potatoes are very tender.

3. Stir in lime juice, cilantro, scallions, salt, and pepper. Ladle into bowls. Add water if the soup seems thick.

Catherine Smart