Chicken Chipotle Chowder

The blogger who posted this recipe had me at “insanely delicious.”  Anyone who says that about a recipe has my undivided attention!

With that kind of a review, even though the chowder is milk-based and I’m lactose intolerant, I was hooked.  I decided the recipe was worthy of taking LactAid capsules, and I made a batch of this, yes, “insanely delicious” chowder.

The timing of this recipe couldn’t have been more opportune as I had half a rotisserie chicken in my fridge begging to be used, I had one chipotle chili with adobo sauce in a small container in the freezer from a previous recipe, and I had some leftover milk from my son’s last visit (he loves milk with his chocolate-anything).  The milk would have just spoiled since neither Roger nor I drink it.  All the remaining ingredients are staples in my kitchen, so how perfect was that?

There’s some sautéing involved and making a little roux; but, other than that, it’s just opening a couple of cans (or a bag if you’re using frozen corn as I did) and pouring and stirring.  So you can add easy peasy to the insanely delicious description.  It was truly outstanding and, yes, frantastic!

With the cold weather fast approaching, I heartily recommend you try this delicious, savory chowder with its Mexican flair.  It will keep you warm and your taste buds happy.

One year ago:  Poached Eggs with Creamy Brussels Sprouts and Bacon

Two years ago:  Perfect Chocolate Chip Cookies

Chicken Chipotle Chowder

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  • 1 large onion, minced
  • 5-6 large cloves garlic, minced
  • 2 colored bell peppers, chopped
  • 1 chipotle chili, chopped and seeded (keep the seeds if you want the chowder spicy hot)
  • 4 tbl. butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 4 cups milk
  • 2-3 small red potatoes, chopped
  • 1 small can corn, drained or 1 cup frozen corn, thawed
  • 1 can black beans, rinsed and drained
  • 2 cups cooked chicken, cut into bite-sized pieces
  • 2-3 tsp. adobo sauce from chipotle chilies to taste, optional

For Serving

  • Chipotle Tabasco sauce, optional
  • Shredded sharp cheddar or pepper jack cheese, optional
  • Tortilla strips, optional


Melt butter in a large skillet.  Sauté the onion, garlic, bell peppers, and chipotle chili until the veggies are tender.  Add the flour and cook 2-3 minutes.  Add the broth and cook until the flour is smooth and the broth is starting to thicken.  Add the milk and bring to a low simmer.  Add the potatoes and simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning.

Add the chicken, corn, black beans and a small amount of adobo sauce at a time, salt/pepper to taste.

Serve with chipotle Tabasco sauce, shredded sharp cheddar cheese and crispy tortilla strips.

Fran’s Notes

  • I did not add the optional adobo sauce because when I tasted some from the pot it was so good I didn’t want to change a thing.  Roger ended up adding adobo sauce to his bowl, loved it, and went back for seconds!
  • Also, I tried the chowder with and without a sprinkle of cheddar cheese and preferred it without.  The tortilla strips added a nice crunch, and I do recommend them.

Source:   Adapted from an Our Best Bites recipe

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