Chicken Chipotle Chowdah!!

Chowdah, as it is pronounced around these parts, also known as chowder.  I had some chicken thighs in the freezer and I needed to put something together quick and one pan.  So this was my rendition of a chicken corn chowder.

Ingredients

  • Chicken thighs trimmed of fat and chopped half inch chunks
  • Boiling potatoes to yield about 1 cup of boiled ½ inch cubes
  • 1 fresh Green Chipotle pepper chopped fine
  • ½ red bell pepper chopped fine
  • 1 Medium onion, chopped fine
  • 3 cloves of crushed Garlic
  • 2 heaped Tbsp All purpose flour
  • 1 cup of Milk
  • ¼cup Half and Half
  • 2-3 Bay leaves
  • 1 tsp ground cumin
  • ½ tsp Cayenne
  • 1 tsp Chipotle chilli powder
  • Salt to season
  • 2 Tbsp White wine Vinegar
  • Fistful of cooked and crumbled bacon bits.

Directions

  • Poach the chopped chicken in water to cover completely with some salt a couple of Bay leaves for about 30 minutes till the chicken is completely done.
  • While poaching the chicken skim of the foamy bits that float to clarify the broth that forms.
  • While the chicken in poaching, boil the potatoes in salt water till done while still retaining their firmness.  Cool in cold water, peel and chop into ½ inch chunks
  • Strain out the chicken completely and reserve the resulting chicken stock separately.
  • Sauté onions in a Tbsp of butter and some vegetable oil until translucnet and they start taking on a little bit of colour.
  • Add the Garlic and continue to sauté for another minute
  • Add both the peppers and continue sautéing till the peppers are soft and start to take on some colour.
  • Add the flour and continue mixing to cook out the flour flavour and make an in situ roux.
  • When the roux has taken on a golden colour add the reserved chicken stock and bring to a simmer.  At this point the liquid should be quite thick.
  • Add in the cumin, cayenne and one more bay leaf.  Season with salt.
  • Add the cumin, chipotle powder and the vinegar and mix well
  • Thin it out with the milk and heat to boil and simmer for about 5 minutes to meld the flavours.
  • Add in the chicken and potatoes and continue till everything is heated up.
  • The soup should have the consistency of a thin pancake batter.
  • Adjust seasonings and serve with a garnish of Bacon bits and finely chopped scallions

 

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