This delicious, Southwestern-inspired chowder is hearty, slightly smoky, and a little spicy…perfect for a chilly Autumn evening!
I made a few changes to the recipe but nothing that drastically altered the final dish. Instead of a jalapeno chile, I used a little more chopped chipotle chile (which adds both heat and smoky flavor to the soup), a little poblano pepper, and I substituted canned diced tomatoes for the fresh. For the herbs, I either use parsley or cilantro — both are good. Serve with a green salad and cornbread and you’ve got a delicious meal!
Smoky Chicken Chowder
-adapted from Gourmet Magazine
Makes about 8 cups (or 6-8 servings).
3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1 teaspon (or more to taste) canned chipotle chili in adobo sauce*, minced fine
1 1/2 whole boneless cooked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
*available at Hispanic markets and some specialty foods shops
In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.
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