Chipotle Chicken Corn Chowder

• 4 tablespoons Butter
• 1 pound diced cooked Chicken Breast
• 1 whole Onion, chopped
• 3 slices of Bacon, cut into pieces
• 2 whole Chipotle Peppers in Adobo Sauce, diced
• 1/2 each Red, Yellow, Orange Peppers
• 1 4oz can of Green Chilis
• 5 ears of Corn, sliced off (**see note below)
• 6 diced Red Potatoes
• 3 tablespoons of Masa
• 1/2 teaspoon Kosher Salt
• 3 cups Chicken Stock/Broth
• 2 cups half and half
• 1 cup (heaping) grated Monterey Jack
• 1 cup (heaping grated Pepper Jack
• 1/3 cup sliced green onion

1. In a large pot, melt butter over medium high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add Chipotle peppers, green chilis, and peppers and cook for a couple of minutes. Finally add corn and cook for a minute.
2. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 to 4 minutes, then reduce heat to low. Stir in half and half, add chicken and potatoes, then cover and allow to simmer/thicken for 8-10 minutes until the potatoes are barely done.
3. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
4. Enjoy!

** As a tip, I use frozen corn because it’s easier and cuts down on prep time. An ear of corn has roughly 1/2 cup of kernels so this recipe would take 2 1/2 cups of frozen corn.