Ingredients:

– 1 lb (450g) boneless chicken breast, cubed
– 1 tablespoon vegetable oil
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 2 cups diced potatoes
– 1 cup diced carrots
– 2 cups chicken broth
– 1 can (14 oz) diced tomatoes, undrained
– 1 can (14 oz) kidney beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1 cup heavy cream
– Salt and black pepper to taste
– Chopped fresh cilantro, for garnish
– Fresh lime wedges, for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chicken cubes and cook until golden brown on all sides. Remove the chicken from the pot and set aside.

2. In the same pot, add the chopped onions and minced garlic. Sauté until fragrant and the onions become translucent, about 5 minutes.

3. Add the diced potatoes and carrots to the pot, along with the chicken broth, diced tomatoes, kidney beans, corn kernels, chili powder, ground cumin, and dried oregano. Stir everything together, ensuring that the ingredients are well combined.

4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes until the vegetables are tender.

5. Once the vegetables are cooked, stir in the cooked chicken cubes and add the heavy cream. Allow the chowder to simmer gently for an additional 10 minutes, allowing the flavors to meld together.

6. Season the chowder with salt and black pepper according to your taste preferences. Keep in mind that the chili powder adds some kick, so adjust the seasoning accordingly.

7. Ladle the Boston-Mex Chili Chowder into serving bowls, garnishing each bowl with chopped fresh cilantro. Serve with a squeeze of fresh lime juice for an added burst of tanginess that perfectly complements the richness of the chowder.

Tips and Variations:

– For a vegetarian twist, replace the chicken with tofu or additional vegetables such as zucchini and bell peppers.
– Want an extra kick? Add a diced jalapeño or a pinch of cayenne pepper to intensify the spiciness.
– Want to make it even creamier? Stir in some grated cheddar cheese just before serving, allowing it to melt and incorporate into the chowder.

Conclusion:

The fusion of creamy New England chowder with the bold flavors of Mexican chili in this Boston-Mex Chili Chowder truly showcases the creative spirit of the culinary world. It serves as a reminder that food is not only about nourishment but also about the stories and experiences that connect us. So, gather your loved ones, share this flavorful dish, and create your own treasured memories.