October 12, 2019 | More from Appetizer, Main Dish, Side Dishes, Soup | Tags: cheddar, Cheese Recipes, Chipotle Chicken Corn Chowder, chowder, corn recipes, Fall Recipes, Just In The Kitchen, Justine Maldonado, lunch, main dish, potato recipes, Soups

Chipotle Chicken Corn Chowder

Prep: 15 minutes Cook Time: 45 minutes
Servings: 12

• 2 Chicken Breasts, 1/2 inch cubes
• 8 cups chicken bone broth
• 3 cups Idaho potatoes
• 4 cups corn (cut off the cob)
• 2 cup onions, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 2 cups heavy cream
• 8 ounces sharp Tillamook cheddar cheese, shredded
• 6 slices thick sliced bacon, cut in 1/2 inch pieces
• 4 tablespoons flour
• 4 tablespoons butter, melted
• 2 chipotle chilies with sauce, minced
• 2 teaspoons Salt
• 1 teaspoon smoky black pepper
• Bacon bits and sliced green onions for toppings

1. Brown bacon in a 5 quart stock pot. remove bacon and grease, leaving 2 tablespoons in the pot. Add in onions, carrots, celery and garlic and sauté until onions are translucent, about five minutes.
2. Add chicken, broth, chipotle chilies with sauce, salt and smoky black pepper to taste. Cook for 20 minutes and then add in corn. Cook until all veggies and chicken, about another 10 – 15 minutes.
3. Add heavy cream to soup. Melt Butter in microwave and then add flour add mixture into soup cooking for 5 minutes until thickened.
4. Add in shredded cheese and stir into soup until combined. Serve in a bowl and garnish with bacon and green onions.