A Chowder for All Seasons
You can make a batch of this simple chowder in the dead of winter or in the heat of summer. Three key ingredients—corn, poblano peppers, and tomatoes—are available all year round. I love making a large pot in late summer, when nights are cool and corn is succulent and sweet. Then, I opt for the frozen or canned corn when it’s no longer in season. Similarly, I find that supermarket poblano peppers are delicious all year long, and using canned diced tomatoes means they’ll be optimally fresh and available 365 days a year.
Canned Chipotles in Adobo
The undisputed star of this chicken chowder is the ever-humble canned chipotles in adobo sauce. Chipotle peppers are smoked and dried jalapeños. They’re rehydrated in a tangy, garlicky adobo sauce. When added to whatever you’re cooking, it’s nothing short of magical. Both the peppers and the sauce pack a serious punch. They lend a deep smokiness along with just a hint of sweetness. Most grocery stores stock chipotles in adobo in 7-ounce cans. Unopened, they’ll keep for many years in your pantry. You won’t use the entire can for this recipe. Transfer the leftovers into a tightly covered container. It’ll stay fresh in your fridge for 1 to 2 weeks. Chipotles in adobo are one of my favorite condiments to have around—you can use them to make so many delicious meals.
Blitz them up with mayonnaise and sour cream for a quick chipotle crema, ready to be slathered on tacos, burgers, or just about anything.The smokiness of canned chipotles lend themselves beautifully to the grill. Next time you’re having a cookout, brush your protein with a generous coating of adobo sauce as a ready-to-use glaze.
What’s the Best Chicken for Chowder?
Since this chowder is filled to the brim with vibrant, punchy flavors, it deserves a cut of meat that will stand out and not get lost in the background. When making chicken chowder, chicken thighs are the MVP. Compared to chicken breasts, chicken thighs are virtually impossible to overcook. Since thighs have a higher fat content than chicken breasts, they have that deep chicken flavor we all know and love. The recipe calls for boneless, skinless thighs. If you use skin-on chicken thighs, I recommend skimming some of the excess fat off the surface of the chowder before adding the half and half for a lighter, more balanced dish.
Ingredient Substitutions
Here are ideas for substitutions, in case you don’t have all the ingredients on hand:
If you can’t find chipotles in adobo at your local supermarket, they’re worth ordering online! That said, if you’d rather make this chowder using ingredients you have on hand, feel free to add 1 teaspoon light brown sugar, 1 teaspoon paprika, and a few dashes of your favorite hot sauce. Use red bell peppers instead of poblano peppers—you may want to add a pinch of cayenne pepper to make up for the lack of spice. Frozen or canned corn will be just as good as farm-fresh corn on the cob.
How to Freeze Chipotle Chicken Chowder
Given the simplicity of this recipe, make a big batch and freeze it for future meals. Whip it out on a night when you can’t bear to cook. To freeze the chowder: Allow the chowder to cool completely, then carefully ladle it into lidded containers, making sure to leave an inch of air at the top since the chowder will expand as it freezes. It’ll keep in the freezer for up to 3 months. To reheat the chowder: Reheating frozen chowder is as simple as bringing it to a gentle simmer on the stove over low heat or allowing it to thaw completely in the fridge before microwaving individual portions.
More Ways to Use Chipotles in Adobo
Enfrijoladas with Black Beans, Avocado and Cotija Huevos Rancheros 7 Layer Bean Dip BBQ Pulled Chicken Sopes Spicy, Citrusy Black Beans
Transfer the chicken onto a cutting board. Chop them into bite-sized chunks, and add them back into the chowder. Carefully stir in the half and half and simmer for 4 to 5 minutes, until the chowder has thickened slightly. Taste and adjust seasoning to taste with salt—the amount of salt needed will vary depending on the saltiness of your chicken stock and canned tomatoes. If you’d like the chowder to be spicier, add more puréed chipotle. Did you love the recipe? Leave us stars below!
