Southwestern Chicken Corn Chowder

• For The Chowder:
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 jalapeno peppers, ribs and seeds removed, finely chopped (use 2 peppers for the chowder and hold back 1 pepper for garnish)
• 1 1/2 teaspoons chipotle chili pepper (this adds a slightly hot and smoky flavor)
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons flour
• 2 1/2 cups unsweetened almond milk
• 2 cups chicken stock
• 2 small yellow summer squash, chopped
• 3 large Yukon gold potatoes, skins removed and chopped into 1-inch cubes
• 6 fresh ears of sweet corn, cut off the cob (uncooked) - should yield 4 cups of corn
• 15 ounces roasted chicken, shredded into large chunks (I use a store-bought rotisserie)
• 4 ounces shredded Monterey Jack cheese
• For The Garnish:
• 4 ounces dry cured chorizo, finely chopped
• 4 ounces shredded extra-sharp cheddar cheese
• 1/3 cup chopped cilantro
• 1/2 cup sliced green onions

1. In a large Dutch oven, saute chopped onion over medium-high heat for 3 minutes. Add 2 chopped jalapenos and cook for 2 more minutes, then add garlic, chili powder, cumin, salt & pepper. Cook for another 30 seconds.
2. Stir in flour and cook for 2 minutes.
3. Add chopped squash, chicken stock, and milk. Bring to a boil, partially cover with a lid, and cook at a simmer for 8 minutes.
4. Add 2 cups of corn and cook for 5 minutes.
5. Reduce heat to low. Using an immersion blender, thoroughly blend the vegetables until they are finely pureed. (*NOTE: you can also use a food processor or blender to process the chowder, however use extreme caution pouring the hot liquid and be sure to allow steam to escape from the top of the blender/processor by removing the small top cover and draping it with a kitchen towel)
6. Raise heat back to medium, then add the chopped potatoes and cook about 10 minutes.
7. Add 2 more cups of fresh uncooked corn, and cook for another 5 minutes.
8. Stir in Monterey Jack cheese, until melted. Fold in the shredded chicken and allow the chowder to cook for 2-3 more minutes to heat the chicken and combine into the chowder.
9. Serve while hot, and top with chorizo, shredded cheddar cheese, chopped jalapeno, cilantro, & green onions.

olive oil, yellow onion, peppers, chipotle chili pepper, salt, freshly ground black pepper, flour, unsweetened almond milk, chicken stock, summer, gold potatoes, sweet corn, chicken, cheese, cured chorizo, cheddar cheese, cilantro, green onions

Taken from food52.com/recipes/60234-southwestern-chicken-corn-chowder (may not work)