Ingredients
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2 1/2
-
1/2
-
1
-
3 - 6
-
1
-
1/2
-
3 - 6
-
1/4
-
3
-
2
-
-
-
-
-
Directions
Boss-Worthy Chipotle Chicken Chowder, Spicy chowder that’s different from all the rest – why? It’s the chipotle peppers and roasted corn. If you’re not crazy about spices, you can start off with just a hint of the chipotle and jalapeo and add more later, if you like. This is one of our favorite recipes; I even served this to my boss and my boss’ boss when they came to my home for a departmental cookout nervy, huh?! Adapted from a Gourmet recipe., Made half a recipe of this wonderful soup. I sauted 3 strips of bacon first and then added it at the end. So good and yummy at the cold time of year. Loved the chipotle, I always puree and then freeze it so I have it on hand. Used about 1 T., Really great, very thick. I had no jalapeos so used extra chipotle. I had no potatoes so used a large yam. I pan roasted canned corn and then “pan smoked” chicken breasts in a little liquid smoke. Much better the next day but really awesome the first day too. Next time I will leave out the flour. I think the yams/potatoes might thicken it enough. Thanks for posting.
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Steps
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1
Done
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In a 6-Quart Heavy Pot, Cook Onions in Oil Over Moderate Heat, Stirring Until Softened. |
|
2
Done
|
Add Diced Potato, Garlic, and Jalapeo and Cook Stirring, 1 Minute. |
|
3
Done
|
Stir in Flour, and Cook Over Moderately Low Heat, Stirring About 2 Minutes. |
|
4
Done
|
Whisk in 2 Cups Broth and Half and Half and Bring to a Boil While Stirring. |
|
5
Done
|
Add Tomatoes, Corn, Parsley, Chipotle, and Chicken and Simmer, Stirring Occasionally, About 20 Minutes, or Until Vegetables Are Tender. |
|
6
Done
|
Add Remaining Broth, If Needed, to Get the Liquid Consistency You Want. |
|
7
Done
|
Add Salt and Pepper, to Taste. |
|
8
Done
|
Note: the Original Recipe Called For Monterey Jack Cheese, and Although I Love Cheese, I Just Didn't Like It With This Recipe, but If You Want to Try It With Cheese, Enjoy! |
