CHICKEN CHIPOTLE CORN CHOWDER

Ok, I know it's hot outside and it's not exactly soup weather...but I came across this recipe and really wanted to try it. It was well worth it. In my little brothers words, "This is probably the best soup I've ever had!" What can I say, my brother is always a fan of my cooking. When you're 31 and single, a free meal is always a good meal. But I also got a big thumbs up from my husband, so it must be a keeper.

The original recipe called for shrimp instead of chicken. I substituted chicken because my husband hates shrimp. If you would like to try the shrimp, don't add it until the last 5 minutes of cooking. If you cook shrimp too long, it will become very rubbery. Enjoy!


CHICKEN CHIPOTLE CORN CHOWDER
(Recipe adapted from Cuisine At Home)

4 strips thick-sliced bacon, diced
1 C. onions, diced
½ C. celery, diced
½ t. garlic, minced
3 T. all purpose flour
3 C. chicken broth
2 C. cooked shredded chicken
2 C. fresh or frozen corn
2 C. red potatoes, diced
3 C. whole milk (you can also use half & half or fat free evaporated milk)
4 T. canned chipotles in adobo sauce, diced
2 t. fresh thyme (or 1 t. dried)
Salt & Pepper

1. Sauté bacon until crisp, in a large stock pot over medium-high heat.
2. Add onions, celery, and garlic and sauté for 3-4 minutes.
3. Stir in flour; cook 1 minute.
4. Add 1 cup of the chicken broth to deglaze the pan, stirring to scrape up the bits on the bottom of the pot.
5. Stir in remaining broth, chicken, corn, potatoes, milk, chipotles, and thyme.
6. Bring to a simmer and cook for 15-20 minutes, until potatoes are tender.