Smoky Chipotle Chicken Chowder

4-5
Servings
20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"Spicy but delicious chowder using your own roast chicken."

Original recipe yields 4-5 servings
OK
  • FOR THE CHICKEN
  • FOR THE CHOWDER

Nutritional

  • Serving Size: 1 (1420.8 g)
  • Calories 1166.8
  • Total Fat - 36.3 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 1019.9 mg
  • Sodium - 1405.1 mg
  • Total Carbohydrate - 102 g
  • Dietary Fiber - 11.2 g
  • Sugars - 30.8 g
  • Protein - 106.1 g
  • Calcium - 647.8 mg
  • Iron - 14.7 mg
  • Vitamin C - 61.9 mg
  • Thiamin - 0.8 mg

Step 1

Preheat oven to 475°F.

Step 2

Rinse chicken and pat dry, and stuff cavity with garlic, onion, lime, and cumin seed.

Step 3

Seal cavity with skewers or toothpicks.

Step 4

Fold wing tips under bird.

Step 5

Rub exterior of bird with olive oil and season liberally with salt and pepper.

Step 6

Place on a roasting rack in a shallow roasting pan and roast, uncovered, at 475F for 15 minutes.

Step 7

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.

Step 8

Allow chicken to rest for 30 minutes without carving.

Step 9

Cook bacon in a skillet until cooked through and crisp; drain on paper towels, reserving 2 tbsp bacon drippings.

Step 10

Place bacon drippings into the bottom of a large dutch oven, and add onion and garlic.

Step 11

Cook until tender, then add chicken broth, potatoes, wine, bell pepper, ground cumin, salt, and pepper.

Step 12

Bring mixture to a boil and simmer for 20-25 minutes or until potatoes are cooked through and tender.

Step 13

Meanwhile, remove meat from chicken, discarding fat, skin, and bone.

Step 14

Chop chicken coarsely and set aside.

Step 15

Mix together dry milk with cold water until smooth in a small bowl and set aside.

Step 16

Heat oil several inches deep in a large skillet.

Step 17

Using a pizza cutter or kitchen shears, cut tortillas into thin strips.

Step 18

Fry tortilla strips until crispy and golden, then drain on paper toweling and set aside (or may use broken tortilla chips).

Step 19

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.

Step 20

Cook, stirring over low heat just until cheese melts- do not boil or cheese will become grainy.

Step 21

Just before serving, stir in chopped cilantro, and top each bowl of chowder with tortilla strips.

Tips & Variations


No special items needed.

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