Southwestern Chicken Corn Chowder

Name: Southwestern Chicken Corn Chowder
Ingredients: For The Chowder:; 2 tablespoons olive oil; 1 large yellow onion, chopped; 3 jalapeno peppers, ribs and seeds removed, finely chopped (use 2 peppers for the chowder and hold back 1 pepper for garnish); 1 1/2 teaspoons chipotle chili pepper (this adds a slightly hot and smoky flavor); 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 tablespoons flour; 2 1/2 cups unsweetened almond milk; 2 cups chicken stock; 2 small yellow summer squash, chopped; 3 large Yukon gold potatoes, skins removed and chopped into 1-inch cubes; 6 fresh ears of sweet corn, cut off the cob (uncooked) - should yield 4 cups of corn; 15 ounces roasted chicken, shredded into large chunks (I use a store-bought rotisserie); 4 ounces shredded Monterey Jack cheese; For The Garnish:; 4 ounces dry cured chorizo, finely chopped; 4 ounces shredded extra-sharp cheddar cheese; 1/3 cup chopped cilantro; 1/2 cup sliced green onions

20 ingredients

9 steps

Ingredients

For The Chowder:
2 tablespoons olive oil
1 large yellow onion, chopped
3 jalapeno peppers, ribs and seeds removed, finely chopped (use 2 peppers for the chowder and hold back 1 pepper for garnish)
1 1/2 teaspoons chipotle chili pepper (this adds a slightly hot and smoky flavor)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons flour
2 1/2 cups unsweetened almond milk
2 cups chicken stock
2 small yellow summer squash, chopped
3 large Yukon gold potatoes, skins removed and chopped into 1-inch cubes
6 fresh ears of sweet corn, cut off the cob (uncooked) - should yield 4 cups of corn
15 ounces roasted chicken, shredded into large chunks (I use a store-bought rotisserie)
4 ounces shredded Monterey Jack cheese
For The Garnish:
4 ounces dry cured chorizo, finely chopped
4 ounces shredded extra-sharp cheddar cheese
1/3 cup chopped cilantro
1/2 cup sliced green onions

Directions

1

In a large Dutch oven, saute chopped onion over medium-high heat for 3 minutes. Add 2 chopped jalapenos and cook for 2 more minutes, then add garlic, chili powder, cumin, salt & pepper. Cook for another 30 seconds.
2

Stir in flour and cook for 2 minutes.
3

Add chopped squash, chicken stock, and milk. Bring to a boil, partially cover with a lid, and cook at a simmer for 8 minutes.
4

Add 2 cups of corn and cook for 5 minutes.
5

Reduce heat to low. Using an immersion blender, thoroughly blend the vegetables until they are finely pureed. (*NOTE: you can also use a food processor or blender to process the chowder, however use extreme caution pouring the hot liquid and be sure to allow steam to escape from the top of the blender/processor by removing the small top cover and draping it with a kitchen towel)
6

Raise heat back to medium, then add the chopped potatoes and cook about 10 minutes.
7

Add 2 more cups of fresh uncooked corn, and cook for another 5 minutes.
8

Stir in Monterey Jack cheese, until melted. Fold in the shredded chicken and allow the chowder to cook for 2-3 more minutes to heat the chicken and combine into the chowder.
9

Serve while hot, and top with chorizo, shredded cheddar cheese, chopped jalapeno, cilantro, & green onions.