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Chipotle Chicken Chowder Recipe

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This recipe for Chipotle Chicken Chowder is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices bacon, chopped
1 medium onion, chipped
4 cups potatoes (if low-carb, jicama or daikon radish)
2 cloves garlic, minced
3 cups chicken stock (low sodium, preferably homemade)
1 1/4 lbs boneless, skinless chicken thighs, cut into 1 inch chunks
1 tsp salt
1/2 tsp ground pepper
2 cups heavy cream
1 chipotle pepper in adobo, minced
2 tbsp fresh cilantro, chopped
Directions:
Directions:
In a large saucepan over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
Add onion and the potatoes to bacon grease and cook until onions are tender, about 7 minutes. Add garlic and cook until fragrant, about 1 minute more.
Add chicken stock and chicken and bring to a boil. Reduce temperature and simmer until chicken and potatoes are cooked. Season with salt and pepper.
Add cream and minced chipotle and simmer gently for another 5 minutes.
Sprinkle with chopped cilantro and reserved bacon bits.

 

 

 

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