Smoky Chipotle Chicken Chowder

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Spicy but delicious chowder using your own roast chicken.

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Steps

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Preheat oven to 475f.

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Rinse chicken and pat dry , and stuff cavity with garlic , onion , lime , and cumin seed.

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Seal cavity with skewers or toothpicks.

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Fold wing.

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Rub exterior of bird with olive oil and season liberally with salt and pepper.

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Place on a roasting rack in a shallow roasting pan and roast , uncovered , at 475f for 15 minutes.

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Reduce oven temperature to 375f and continue to cook chicken , for 60-75 minutes or until temperature in the thickest part of thigh reads at least 160f.

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Allow chicken to rest for 30 minutes without carving.

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Cook bacon in a skillet until cooked through and crisp.

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Drain on paper towels , reserving 2 tbsp bacon drippings.

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Place bacon drippings into the bottom of a large dutch oven , and add onion and garlic.

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Cook until tender , then add chicken broth , potatoes , wine , bell pepper , ground cumin , salt , and pepper.

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Bring mixture to a boil and simmer for 20-25 minutes or until potatoes are cooked through and tender.

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Meanwhile , remove mea.

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Ingredients

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roasting chickens, garlic, onion, lime, cumin seed, olive oil, kosher salt, black pepper, bacon, garlic cloves, chicken broth, small red potatoes, dry white wine, red bell pepper, ground cumin, cold water, nonfat dry milk powder, canned chipotle chiles, adobo sauce, monterey jack cheese, cilantro, corn tortillas, oil