Smoky Chipotle Chicken Corn Chowder With Salsa Salad Recipes

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SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD



Smoky Chipotle-Chicken Corn Chowder with Salsa Salad image

Categories     Salad     Sauce     Chicken     Corn     Simmer

Yield 4 servings

Number Of Ingredients 20

5 tablespoons EVOO (extra-virgin olive oil)
1 large onion, chopped
3 large garlic cloves, chopped
1 chipotle chili in adobo, chopped
2 celery ribs, finely chopped
1 teaspoon ground coriander, 1/3 handful
1/2 teaspoon ground cumin (eyeball it)
Salt and black pepper
20 white or yellow tortilla chips, plus some for garnish
1 quart chicken stock
3 boneless, skinless chicken breasts, cut in half lengthwise, then cut into small bite-size pieces
2 10-ounce boxes frozen corn kernels
Juice of 2 limes
1 tablespoon Dijon mustard (eyeball it)
2 ripe Hass avocados
1 pint grape tomatoes
2 tablespoons fresh cilantro leaves, a palmful, chopped
1 small head romaine lettuce, washed and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

  • Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
  • While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
  • While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.
  • Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.
  • If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.

CHIPOTLE CORN CHOWDER



Chipotle Corn Chowder image

Chipotle chiles are dried smoked jalapenos that are dark brown in colour, they have a sweet smokey flavor and have lots of heat, use chipotles packed in adobo sauce, adobo sauce is a dark red sauce from ground chiles, with herbs and vinegar added. Chipotles are great to add into any recipe to "kick" it up... for this recipe it really adds so much flavor to the soup! Serving size is only estimated my DS can eat this by himself lol!... This soup is worth making, it is delicious!

Provided by Kittencalrecipezazz

Categories     Chowders

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 13

4 slices bacon
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
2 stalks celery, finely chopped
3 cups chicken broth
2 medium potatoes, peeled and finely diced
1 red bell pepper, seeded and chopped
3 cups canned corn niblets (can use more, or use frozen corn kernels)
1/2 cup whipping cream (can use up to 3/4 cup)
1/2 chipotle pepper, minced (in adobo sauce)
half-and-half cream or milk
salt and pepper
cayenne pepper (optional)

Steps:

  • Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
  • In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
  • Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
  • Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
  • Season with salt and pepper to taste (for even more spice season with cayenne).
  • Crumble the reserved cooked bacon and stir into the soup.
  • If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.

Nutrition Facts : Calories 506.7, Fat 22.9, SaturatedFat 11.5, Cholesterol 61.6, Sodium 1414.2, Carbohydrate 65.9, Fiber 8.4, Sugar 9.6, Protein 15.5

SMOKY CORN SALAD



Smoky Corn Salad image

I love to try new dishes for my husband and myself, and also for when we entertain. I collect recipes from all over the world, and I appreciate the bold Southwest flavors that come through in this 5-ingredient salad. It's a keeper in my book. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen corn, thawed
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
2 large sweet red peppers, chopped
1/2 cup minced fresh cilantro

Steps:

  • In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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