SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD
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.
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Giorno Giovanna
[email protected]This chowder was delicious! I loved the smoky flavor of the chipotle peppers and the sweetness of the corn. I will definitely be making this again.
Noelani Suzuki8
[email protected]I made this chowder for a potluck and it was a hit! Everyone loved it and I got several requests for the recipe. I will definitely be making this again.
Glenn Starkey
[email protected]This chowder was easy to make and so delicious. I loved the smoky flavor of the chipotle peppers and the sweetness of the corn. I will definitely be making this again.
Lydiaa
[email protected]I'm not a huge fan of chowder, but this recipe was really good. The chipotle peppers added a nice smoky flavor and the corn and chicken were cooked perfectly. I will definitely be making this again.
Aspect_Race
[email protected]This chowder was delicious! I loved the smoky flavor of the chipotle peppers and the sweetness of the corn. I will definitely be making this again.
Fateh alipitafi
[email protected]I made this chowder for a potluck and it was a hit! Everyone loved it and I got several requests for the recipe. I will definitely be making this again.
sach ki duniya
[email protected]This chowder was easy to make and so delicious. I loved the smoky flavor of the chipotle peppers and the sweetness of the corn. I will definitely be making this again.
Shanthi Kamalan
[email protected]I'm not usually a fan of chowder, but this recipe changed my mind. The combination of flavors was perfect and the soup was so hearty and filling. I will definitely be making this again.
pro gamers
[email protected]This chowder was amazing! I made it for my family last night and everyone loved it. The chipotle peppers added a nice smoky flavor and the corn and chicken were cooked perfectly. I will definitely be making this again.