Ingredients

• For The Chowder:
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 Jalapeño peppers, ribs & seeds removed, finely chopped. (Use 2 peppers for the chowder and hold back 1 for garnish)
• 4 cloves of garlic, minced
• 11/2 teaspoons cumin
• 11/2 teaspoons chipotle chili pepper (this adds a slightly hot and smoky flavor)
• 11/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons flour
• 21/2 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 )
• 15 ounces roasted chicken, shredded into large chunks (I used 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
• ⅓ cup chopped cilantro
• ½ cup sliced green onions