Monday, November 4, 2013

milling mondays: spicy chicken chowder

This is a great fall/winter recipe. I really like spicy food and this has a nice chipotle kick to it. Yum.

Spicy Chicken Chowder
recipe adapted from

4 Tbsp butter
1 large onion, minced
6 cloves garlic, minced
1-2 bell peppers, chopped
2-3 Tbsp chopped chipotle chilies with adobe sauce (use less if you don't like spice)
1/2 cup whole wheat flour (wheat berries)
2 cups chicken broth
5 cups milk
1 sweet potato, peeled and chopped
1 can black beans
1 can corn or frozen
2 cups chicken, cooked bite sized pieces 
Salt and pepper to taste
Shredded cheese (optional)
Tortilla chips (optional)

Melt butter in a large skillet.
Saut√© the onions, garlic, bell peppers and chipotle chilies with adobe sauce.

If you mill your own flour, grind your wheat berries.  I of course use my WonderMill.

Add the flour to the sauteed vegetables and stir for a couple of minutes.
Add the chicken broth and stir until the flour is smooth and the broth is thick.
Add the milk and bring to a simmer before adding the chopped sweet potato. Let it simmer for about 20 minutes, stirring occasionally.
Finally, stir in the chicken, beans and corn.

Top with shredded cheese and serve with tortilla chips if desired and the chowder is ready to eat.