Green Chili Chicken Chowder

I came up with this soup because I was in the mood for a chowder style soup, but was looking for a different flavor profile. I opted to make a green chili tomatillo sauce base and use sweet potatoes. I started by cooking bacon until it's crispy then removing it for later and using the fat. You can also try rendering bacon if you want to skip the baking step. Once the fat was rendered I started the cooking process for this soup. Though I didn't add any extra vegetables to this chowder, you could easily put in peppers, celery, corn, or anything that falls in with this flavor profile. I kept the ingredients simple and relied on the flavor from the sweet potatoes, tomatillo sauce, and marinated chicken to carry the soup.

The end result was a hearty, sweet with a touch of tang chowder that was very filling.

Enjoy.

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Ingredients

• Bacon 1 lb

• Chicken Thighs* 2 lbs

• Chicken Stock 2 qts

• Cream 1 qt

• Sweet Potatoes, peeled 3 lb

• Onion, diced 1 ea

• Avenue Spice 2 T

• Cumin 2 tsp

• Oregano pinch

• Coriander, toasted and ground 2 tsp

• Salt to taste

• Pepper to taste

• Green Chili Tomatillo Sauce 2 cup

• Oil 1 T

• Lime, juice 1 ea

*I used bone in, skin on, chicken thighs and removed the skin to make crispy chicken skins. You can substitute boneless skinless thighs but the added bone does help flavor both the chicken and the broth you are cooking it in.

Garnish

Though I didn't use any particular garnish, chive, cilantro, or parsley would go well with color contrast on this soup

Method Of Procedure

1. Marinate your chicken thighs with oregano, 1 T avenue spice, 1 tsp coriander, 1 tsp cumin, 1 T of oil, and oregano overnight.

2. Cook off your bacon and place the fat in your pan, or render the bacon and remove it from the pan.

3. Once cooled, chop up your bacon and reserve until later.

4. Add diced onion and cook, on medium heat, until translucent.

5. Put your chicken in and sear on one side. Turn over the chicken, add your stock then bring to a quick boil.

6. Reduce the broth to a simmer and add your sweet potatoes.

7. Simmer for 1 hour and remove the chicken thighs once they are fork tender.

8. Let cool, remove the bone, and shred your chicken.

9. Add your cream, green tomatillo sauce, and chopped bacon.

10. Stir until it's incorporated and simmer for an additional 1 hour or until the soup has thickened to coat a spoon.

11. Season to taste and serve.