How this came to be?
Chipotle Chicken Chowder
The Chicken
1 Package Chicken, 2 Breasts, Legs and Thighs
Salt, Pepper, Garlic Powder, Smoked Paprika, Chipotle Powder
Turn broiler on. Season chicken with spices above (sprinkle a little of each on each piece.)
Place chicken on a wire rack and pan lined with foil or a broiler pan, 4-5 inches away from the heating element.
Broil 20-25 minutes, turning once halfway through cooking.
Internal temperature 165-170.
(You could always grill the chicken outside if you felt so inclined.)
The Chowder
While the chicken is in the broiler, prepare:
4 Ears of Corn, Dehusked, Un-kerneled and Corn Cobs Milked
(run the back of a knife down the de-kerneled cobs)
(run the back of a knife down the de-kerneled cobs)
6 or 7 Potatoes of the Waxy Variety such as red potatoes
One Onion, Chopped
6-7 Slices of Bacon
2 Tbsp Flour
1 Cup Half and Half
1 Cup Heavy Cream
1 32 oz Low Sodium Chicken Broth
3 or 4 Chipotle Peppers in Adobo Sauce
2-3 Tbsp Adobo Sauce
Fry the bacon until crisp. Set aside on a paper towel.
Add onion to the bacon grease and sauté until the onion begins to soften.
Add potatoes and coat with bacon grease.
Sprinkle 2-3 tablespoons of flour over the potatoes and cook through.
Add the heavy cream and milk, stirring and bring up to a simmer.
Add chicken broth slowly.
Add bay leaves, corn and corn milk, the bacon and the chopped chipotle peppers and adobo sauce.
Let simmer for about 15 minutes, while you tend to your chicken.
De-bone the chicken.
(It should be done by now)
Save the crispy, seasoned chicken skin.
Beautiful crispy chicken skin.
Place the chicken in the chowder.
Heat through a few minutes, letting the chicken season your chowder, making sure you add enough salt and pepper and perhaps even more chipotles if you'd like more heat.
Garnish your chowder with a little chopped parsley or cilantro and.....
Crispy Chicken Skin!
OOOhhhhh
Serve with some fresh bread.
Ahhhh
Chowder down, my friends!
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