Maybe because I’ve canned about 50 jars of them and still have about a million of them on the plants in my backyard.
Chipotle Chicken, Potato, and Corn Chowder
(Adapted from Brown Eyed Baker)
1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
2 small poblano peppers (or 1 large), seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon fresh thyme
1 teaspoon Cajun seasoning
6-8 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups whole milk, warmed
2 cups chicken stock (low-sodium), warmed
6-8 small red potatoes, peeled and diced small)
2 cups diced, cooked chicken
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
1 teaspoon parsley for garnish
Remove one chile from the can of chiles in adobo and mince it. Remove 1 tablespoon of the adobo sauce and set it aside to be used later. (Save the remaining chiles and sauce for another use.)
Melt the butter in a large dutch oven of a stockpot over medium heat. Add the poblano peppers, red bell pepper, the chile from the can, cumin, thyme, oregano, and creole seasoning, and saute’ for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional minute, or until fragrant. (Do not let the garlic burn.)
Stir in the flour with a wooden spoon and cook for 1 minutes, or until there is no longer any visible raw flour. Slowly pour in the warmed milk and chicken broth, scraping any bits from the bottom of the pan as you stir.
Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a knife.
Finally, stir in the chicken, both cans of corn and the reserved adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.