One Pot Chipotle Chicken and Corn Chowder

• Produce

  • 3 cloves Garlic
  • 5 Red potatoes, small
  • 1 (15-ounce can Sweet corn

• Canned Goods

  • 1 (32-ounce container Chicken stock

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tsp El paso taco seasoning, Old
  • 1 Salt and pepper

• Dairy

  • 1 cup Cheddar cheese

Found on iheartnaptime.net

Description

Ingredients

• 3 cloves garlic, minced
• 1 teaspoon Old El Paso taco seasoning, more to taste
• Salt and pepper, to taste
• 2 to 3 Tablespoons all-purpose flour
• 1 (32-ounce) container chicken stock
• 5 small red potatoes, peeled and diced small
• 1 (15-ounce) can sweet corn, drained
• 1 cup Cheddar cheese, shredded 
• Garnishes: Tortilla Chips, Shredded Cheese, Chopped cilantro, Lime wedge, Sour cream (optional)

Directions

• In a large Dutch-oven or stock pot set over medium heat, melt butter. Add garlic. When the garlic is fragrant and translucent, sprinkle in salt, pepper, and taco seasoning along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden. Whisk in half and half and chicken broth. Add in the chipotle and green chilies. Bring to a boil. Once the mixture is boiling, add potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with tortilla chips, shredded cheese, cilantro, lime, and sour cream.