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- Peruvian-style Chicken Chowder with Chipotle (Gluten-Free)
Peruvian-style Chicken Chowder with Chipotle (Gluten-Free)
Celiac.com 12/10/2015 - Soups are a common part of many types of cuisine. This soup recipe offers a variation on the delicious chowder the Peruvians know as Chupe de Pollo. It marries chicken and broth with vegetables, herbs, spices, hominy and cream with a dash of adobo, and smokey chipotle pepper to produce a rich, hearty chowder fit for fair weather or foul.
- 1 tablespoon cooking oil
- 1 pounds skinless chicken breast
- 4 small red potatoes, cut into ½-inch chunks
- 1 (15.5-ounce) can white or golden hominy, rinsed and drained
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 cup chopped carrot
- 1 cup chopped seeded Roma tomato
- ½ cup chopped celery
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 6 garlic cloves, crushed
- 6 cups chicken broth
- ¼ cup heavy cream
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt
- Dozen or so lime wedges
Finely chop 1 chipotle chile, and set 1 teaspoon adobo sauce aside separately.
Heat oil in a large Dutch oven over medium heat.
Add chopped chile, onion, chopped carrot, chopped celery, ground cumin, dried oregano, and dried thyme; cook 5-7 minutes, stirring often, until onion is tender.
Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer about 30 minutes or until chicken is tender.
Remove chicken without juice, and cool slightly. Shred chicken with 2 forks; cover and keep warm.
Remove pan from heat; let cool 5 minutes.
This next step is best done with an immersion blender, but if using a regular blender, use caution, and blend very small amounts at a time.
Place one-quarter of broth mixture in a blender; process lightly and cautiously until smooth. Pour pureed broth mixture into a large bowl. Repeat in small batches with remaining broth mixture.
Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat.
Simmer, uncovered, for about 15-20 minutes, until potatoes are tender. Stir in cream and then the chicken; simmer a few more minutes.
Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.
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Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams