Chipotle Chicken and Corn Bacon Chowder

• Meat

  • 4 slices Bacon
  • 2 cups Chicken, cooked

• Produce

  • 2 stalks Celery
  • 2 cups Corn
  • 4 cloves Garlic
  • 1 Onion
  • 1 Stewing potato, large such as
  • 1 tsp Thyme

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1 Chipotle chili in adobo sauce
  • 1 tbsp Lime juice
  • 2 tbsp White miso paste

• Baking & Spices

  • 1/4 cup Masa harina
  • 2 tsp Paprika, smoked
  • 1/2 Red pepper
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Cream

Found on closetcooking.com

Description

Ingredients

• 4 slices bacon, cut into one inch pieces
• 1 onion, diced
• 2 stalks celery, diced
• 1/2 red pepper, diced
• 4 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 teaspoons smoked paprika
• 1/4 cup masa harina (corn flour) (or flour)
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or sliced
• 2 cups corn
• 1 large stewing potato (such as a red potato or white potato), cut into bite sized pieces
• 1+ chipotle chili in adobo sauce, chopped
• 1 tablespoon lime juice
• 1/2 cup cream
• 2 tablespoons white miso paste (optional)
• salt and pepper to taste

Directions

• Cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.
• Add the onion, celery and pepper and cook over medium-high heat until tender, about 3-5 minutes.
• Add the garlic, thyme, paprika and flour and cook, stirring, until fragrant, about a minute.
• Add the broth, chicken, corn, potatoes and chipotle chilies, bring to a boil, reduce the what and simmer for 10 minutes.
• Add the lime juice, cream, miso paste, bacon and season with salt and pepper to taste.

Nutrition