Chipotle Chicken and Corn Chowder
INGREDIENTS
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1 chipotle chile pepper in adobo sauce plus 1 teaspoon of the sauce (use only 1 chile - not 1 can)
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2 tablespoons butter
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1 poblano pepper, seeded and finely chopped
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1 red bell pepper, seeded and finely chopped (yellow or orange pepper would be fine, too)
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1 teaspoon ground cumin
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½ teaspoon dried oregano
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½ teaspoon dried thyme
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6 garlic cloves, peeled and minced
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2 tablespoons all-purpose flour
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3 cups whole milk
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2 cups chicken stock
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6 small red potatoes, peeled and diced small
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4 ounces Monterey Jack cheese, shredded (about 1 cup)
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4 ounces Cheddar cheese, shredded (about 1 cup)
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2 cups diced, cooked chicken
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1 (30-ounce) can sweet corn, drained (frozen corn [thawed] would work - this is my preference)
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1 (15-ounce) can cream-style corn
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1 cup crushed tortilla chips (measured after crushing)
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Juice from 1 lime (about 2 tablespoons)
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Chopped cilantro or parsley, to garnish (optional)
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