No, I'm not from Boston. EEEWWWWW (as Jimmy Fallon would say. Actually he probably wouldn't say that because he's from Boston). I was making my grocery list and dug into my Pinterest food board for some inspiration. Low and behold I have whipped up a batch of Chipotle Corn Chowder. But first let me mention...
MAJOR LIFE UPDATE: I know this isn't Facebook official but in case you haven't heard. My sweet boyfriend Nathan has moved down to NC to be closer to me!!!! Everything happened pretty quickly. He moved down in literally 2 weeks. Unfortunately we're still living kinda apart. His job is about 2.5 hours from Winston Salem where I work. He has moved to the little town of Morganton which is WAY cooler than Mocksville where I live. Luckily the distance between Mocksville and Morganton is only an hour. So I am spending lots of time checking out Morganton. I decided to trek out to see what the food supply was like around this place. Let me tell you, NC is the land of Walmart. I loath Walmart for a variety of reasons. But it is one of the few places I can snag food around here. There is a grocery store chain down the road called Ingles. I don't know if I should pronounce it IN-GLAZE (in my best Spanish accent) or INGLES (rhyming with tingles) who cares. Either way, the food shopping around here is pretty limited. As much as I hate to say it, Walmart had a surprising organic selection, crazy variety of produce and everything is way cheap. I got a box of organic kale for 99 cents. I can see why it's so alluring. It's essentially the devil of grocery stores. Somebody loan me a cross? Yet again I digress...
So I was gathering my supplies to make a feast of food for the next few days. Nate has been surviving on PB&J, raisins, nuts and milk. I don't know how that is even possible. I think he likes when I come around and make food. I can't imagine why...
So I dug up a recipe off Pinterest and made it. It was really easy, very tasty. I hope Nate eats it for dinner tonight. If he doesn't I will eat if for breakfast, lunch and dinner. I LOVE SOUP. It is a major staple of my fall and winter diet (diet as my daily food selection, not that i'm on a soup diet, can you imagine...lol).
I've also included some pics of Nate's new place and one of the cool breweries that's literally 5 minutes from his place. It's not Pinnochios but it will definitely do.
Chipotle Chicken Corn Chowder
INGREDIENTS:
1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)
DIRECTIONS:
1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, 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. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. 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, both cans of corn, 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.
Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.
*** I strayed from this recipe a little bit to make it my own. For starters, I didn't have any of the herbs, so I left them out. I added a whole chopped red onion in with the peppers and I left out the tortilla chips. .All I could imagine was soggy chips, EEEWWWWW! I substituted frozen corn for canned. I think it's fresher, maybe that's all in my head. I also used 2% milk to shave some calories. ****
MAJOR LIFE UPDATE: I know this isn't Facebook official but in case you haven't heard. My sweet boyfriend Nathan has moved down to NC to be closer to me!!!! Everything happened pretty quickly. He moved down in literally 2 weeks. Unfortunately we're still living kinda apart. His job is about 2.5 hours from Winston Salem where I work. He has moved to the little town of Morganton which is WAY cooler than Mocksville where I live. Luckily the distance between Mocksville and Morganton is only an hour. So I am spending lots of time checking out Morganton. I decided to trek out to see what the food supply was like around this place. Let me tell you, NC is the land of Walmart. I loath Walmart for a variety of reasons. But it is one of the few places I can snag food around here. There is a grocery store chain down the road called Ingles. I don't know if I should pronounce it IN-GLAZE (in my best Spanish accent) or INGLES (rhyming with tingles) who cares. Either way, the food shopping around here is pretty limited. As much as I hate to say it, Walmart had a surprising organic selection, crazy variety of produce and everything is way cheap. I got a box of organic kale for 99 cents. I can see why it's so alluring. It's essentially the devil of grocery stores. Somebody loan me a cross? Yet again I digress...
So I was gathering my supplies to make a feast of food for the next few days. Nate has been surviving on PB&J, raisins, nuts and milk. I don't know how that is even possible. I think he likes when I come around and make food. I can't imagine why...
So I dug up a recipe off Pinterest and made it. It was really easy, very tasty. I hope Nate eats it for dinner tonight. If he doesn't I will eat if for breakfast, lunch and dinner. I LOVE SOUP. It is a major staple of my fall and winter diet (diet as my daily food selection, not that i'm on a soup diet, can you imagine...lol).
I've also included some pics of Nate's new place and one of the cool breweries that's literally 5 minutes from his place. It's not Pinnochios but it will definitely do.
Chipotle Chicken Corn Chowder
INGREDIENTS:
1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)
DIRECTIONS:
1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, 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. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. 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, both cans of corn, 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.
Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.
*** I strayed from this recipe a little bit to make it my own. For starters, I didn't have any of the herbs, so I left them out. I added a whole chopped red onion in with the peppers and I left out the tortilla chips. .All I could imagine was soggy chips, EEEWWWWW! I substituted frozen corn for canned. I think it's fresher, maybe that's all in my head. I also used 2% milk to shave some calories. ****
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