Smoky Chipotle Chicken Chowder

"Spicy but delicious chowder using your own roast chicken."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by PalatablePastime photo by PalatablePastime
Ready In:
2hrs 20mins
Ingredients:
26
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 475°F.
  • Rinse chicken and pat dry, and stuff cavity with garlic, onion, lime, and cumin seed.
  • Seal cavity with skewers or toothpicks.
  • Fold wing tips under bird.
  • Rub exterior of bird with olive oil and season liberally with salt and pepper.
  • Place on a roasting rack in a shallow roasting pan and roast, uncovered, at 475F for 15 minutes.
  • Reduce oven temperature to 375F and continue to cook chicken, for 60-75 minutes or until temperature in the thickest part of thigh reads at least 160°F.
  • Allow chicken to rest for 30 minutes without carving.
  • Cook bacon in a skillet until cooked through and crisp; drain on paper towels, reserving 2 tbsp bacon drippings.
  • Place bacon drippings into the bottom of a large dutch oven, and add onion and garlic.
  • Cook until tender, then add chicken broth, potatoes, wine, bell pepper, ground cumin, salt, and pepper.
  • Bring mixture to a boil and simmer for 20-25 minutes or until potatoes are cooked through and tender.
  • Meanwhile, remove meat from chicken, discarding fat, skin, and bone.
  • Chop chicken coarsely and set aside.
  • Mix together dry milk with cold water until smooth in a small bowl and set aside.
  • Heat oil several inches deep in a large skillet.
  • Using a pizza cutter or kitchen shears, cut tortillas into thin strips.
  • Fry tortilla strips until crispy and golden, then drain on paper toweling and set aside (or may use broken tortilla chips).
  • When potatoes in chowder are tender, add cooked chopped chicken, milk mixture, chopped chipotles with adobo (adjust amount for your own taste), and grated cheese.
  • Cook, stirring over low heat just until cheese melts- do not boil or cheese will become grainy.
  • Just before serving, stir in chopped cilantro, and top each bowl of chowder with tortilla strips.

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Reviews

  1. WOW Sue, I guess you REALLY meant spicy :) Made this for our dinner last night, and when I taste tested it, I thought my ears were gonna blow right off ~ just kidding, but this is definitely a hot and spicy chowder. DH had 2 servings, thought it was absolutely WONDERFUL! We used the prepackaged tortilla chips and a mix of cheddar and jack cheeses. Very WARMING dish!! Thanks SueL for another keeper, made for Potluck Tag, Jan 2009.
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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