Ingredients
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1/2 cup vegetable oil
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3 -6 minced garlic cloves
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1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves when mincing)
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1/2 chipotle chile, minced fine (as many as you can handle, keep the rubber gloves on to mince these!)
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3 -6 tablespoons adobo sauce (but I scrape it out of the can the chipotles were in)
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1/4 cup all-purpose flour
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3 cups chicken broth
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2 cups fat-free half-and-half (or regular half and half, if you can spare the calories!)
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1 (15 ounce) can diced tomatoes, well-drained (or 3 - 5 fresh roma tomatoes, diced)
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2 cups fresh corn (for extra smokiness, roast the corn before adding to the chowder) or 2 cups frozen corn (for extra smokiness, roast the corn before adding to the chowder)
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1 tablespoon chopped fresh flat-leaf parsley
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salt and pepper, to taste
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2 1/2 cups chopped onions
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1 large russet potato, diced into 1/4 inch cubes (baking potato, peel if you want to!)
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2 diced boneless smoked chicken breasts (discard skin and fat, (or more, if you want, We smoke our own, but you can buy smoked chicken breast)
Instructions
- In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
- Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
- Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
- Whisk in 2 cups broth and half and half and bring to a boil while stirring.
- Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
- Add remaining broth, if needed, to get the liquid consistency you want.
- Add salt and pepper, to taste.
- 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!