When I was a little girl my grandmother would bring me to the library on the weekends. She actually brought me to this library:
Perhaps this explains all the typos and my grammatical foibles?
I was way in to grimy puppets and the coloring and, of course, the books. I would always chat up the children’s librarian– there was never a shy fiber in my being. She and I were buddies, but she did one thing that always bothered me: she always jacked up my name. She tried to make it cutsey and, well, this annoyed me. One day I turned to her and said: “My name is Lemmy. L-E-M-M-Y. Lemmy.” I was three years old; I was also a live wire. When I was in high school, I stopped in to this library with now close friend/then boyfriend B and the woman told him this story. He was not at all surprised.
This is why it pains me so to call this chowder; a name is a serious thing. Chowder, at least to me, means something thick, heavy, and super creamy. This chowder, while hearty, is none of these things. Skim milk keeps it healthy and the chipotle peppers keep it interesting. It warms and fills you without making you feel leaden. I had some odds and ends kicking around and this was the perfect meal to throw together to clean the fridge. If you don’t have chipotles on hand, a jalapeno would be a good substitute; just throw it in when you sautee the peppers and scallions. I have been eating this all week for lunch and it has been the perfect remedy to the cold and dreary weather.
So call it whatever you want; just know that it is good.
Southewestern Chicken Corn Chowder
1 TBSP olive oil
1 chicken breast diced
1 strip bacon, chopped finely
1 small red bell pepper, diced finely
6 scallions, white parts thinly sliced
2 TBSP flour
1 16 oz bag corn, thawed
1 3/4 cups (or a 14 oz can) chicken stock/broth
1 chipotle pepper in adobo sauce, diced, plus 2 tsps adobo sauce
1 cup skim milk
Salt and pepper
In large soup pot over medium heat, heat oil and then cook chicken for about54 minutes (It does not need to be brown). Add bacon to pan and cook for about 3 minutes. (Note: by this point the chicken should be brown.) Remove chicken and bacon from pan. Add peppers and scallions to pan and cook for about 4 minutes. Add the flour in and cook for about a minute, while stirring. Add the corn, milk, broth, chipotle pepper and sauce, salt and pepper. Cook for about 10 minutes and puree some of the mixture with an immersion blender-just stick it in the pot for about a minute (or scoop out about 2 cups and blend in blender). Add chicken, bacon and juices back to the soup. Cook for an additional 15 minutes. Serve with cheddar cheese.