Add this irresistibly smoky, one-pot chicken chowder to your dinner rotation!
Make it as mild or wild as your taste buds desire.
Simply Recipes / Ross Yoder
Theres something inexplicably comforting about a warm, hearty bowl of soup.
Simply Recipes / Ross Yoder
But the same old rotation is enough to bore even a soup lover like me.
One soup I’ll never get tired of eating?
It’s a little spicy and far from ordinary thanks to the addition of smoky chipotles in adobo sauce.
Simply Recipes / Ross Yoder
Its loaded with succulent chicken and tender veggies.
The whole thing comes together in one pot and only 30 minutes of hands-on cooking time.
Here’s to a cozy yet exciting weeknight chowder to spice up your usual rotation.
Simply Recipes / Ross Yoder
Three key ingredientscorn, poblano peppers, and tomatoesare available all year round.
Then, I opt for the frozen or canned corn when its no longer in season.
Chipotle peppers are smoked and dried jalapenos.
Simply Recipes / Ross Yoder
Theyre rehydrated in a tangy, garlicky adobo sauce.
When added to whatever youre cooking, its nothing short of magical.
Both the peppers and the sauce pack a serious punch.
Simply Recipes / Ross Yoder
They lend a deep smokiness along with just a hint of sweetness.
Most grocery stores stock chipotles in adobo in 7-ounce cans.
Unopened, theyll keep for many years in your pantry.
Simply Recipes / Ross Yoder
You wont use the entire can for this recipe.
Transfer the leftovers into a tightly covered container.
Itll stay fresh in your fridge for 1 to 2 weeks.
Simply Recipes / Ross Yoder
Whats the Best Chicken for Chowder?
When making chicken chowder, chicken thighs are the MVP.
Compared to chicken breasts, chicken thighs are virtually impossible to overcook.
Simply Recipes / Ross Yoder
The recipe calls for boneless, skinless thighs.
Whip it out on a night when you cant bear to cook.
It’ll keep in the freezer for up to 3 months.
Simply Recipes / Ross Yoder
Place an ear of corn vertically on a cutting board.
You should have about 2 cups of corn.
Reserve the cobs for flavoring the chowder.
Simply Recipes / Ross Yoder
Place the chicken thighs on a large plate or platter.
Set a large Dutch oven or large heavy-bottomed pot over high heat.
Add the canola oil.
Simply Recipes / Ross Yoder
When the oil begins to shimmer, add the chicken thighs in an even layer.
Sear them for 3 to 4 minutes on each side, until deeply golden brown.
Cook them in batches if they dont fit without overlapping.
They dont have to cook through.
Transfer the seared chicken onto the plate.
Saute for 7 to 9 minutes, until the vegetables softened and the onion is translucent.
Simple Tip!
Chipotles can vary a lot in heat, so you may end up adding only a little.
Stir and bring the chowder to a boil.
Remove the corn cobs from the chowder and discard.
Transfer the chicken onto a cutting board.
Chop them into bite-sized chunks, and add them back into the chowder.
If youd like the chowder to be spicier, add more pureed chipotle.
It’ll keep for about 6 months in the freezer.
Finish with more freshly ground black pepper if youd like.
