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    You are in: Home / Recipes / Boss-Worthy Chipotle Chicken Chowder Recipe
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    Boss-Worthy Chipotle Chicken Chowder

    Boss-Worthy Chipotle Chicken Chowder. Photo by yogiclarebear

    1/1 Photo of Boss-Worthy Chipotle Chicken Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Lizzie-Babette's Note:

    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 jalapeño 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.

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    Serves: 8



    Units: US | Metric

    • 591.47 ml chopped onions
    • 118.29 ml vegetable oil
    • 1 large russet potato, diced into 1/4 inch cubes (baking potato, peel if you want to!)
    • 3-6 minced garlic cloves
    • 1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves when mincing)
    • 1 chipotle chile, minced fine (as many as you can handle, keep the rubber gloves on to mince these!)
    • 44.37-88.74 ml adobo sauce (but I scrape it out of the can the chipotles were in) (optional)
    • 59.14 ml all-purpose flour
    • 709.77 ml chicken broth
    • 473.18 ml fat-free half-and-half (or regular half and half, if you can spare the calories!)
    • 425.24 g can diced tomatoes, well-drained (or 3 - 5 fresh roma tomatoes, diced)
    • 473.18 ml fresh corn (for extra smokiness, roast the corn before adding to the chowder) or 473.18 ml frozen corn (for extra smokiness, roast the corn before adding to the chowder)
    • 14.79 ml chopped fresh flat-leaf parsley
    • 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)
    • salt and pepper, to taste


    1. 1
      In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
    2. 2
      Add diced potato, garlic, and jalapeño and cook stirring, 1 minute.
    3. 3
      Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
    4. 4
      Whisk in 2 cups broth and half and half and bring to a boil while stirring.
    5. 5
      Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
    6. 6
      Add remaining broth, if needed, to get the liquid consistency you want.
    7. 7
      Add salt and pepper, to taste.
    8. 8
      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!

    Ratings & Reviews:

    • on December 02, 2002


      If you want to try something different. Something spicey....try this. It was wonderful, and we really enjoyed it. I used 2 chipotles because my jalapeno was rather small. I used frozen corn (fresh roasted was not an option now). I bought the smoked chicken at the supermarked deli, and it was good, but homemade will be the way I do it next time. All of the flavors worked together. It was spicey, smokey, and creamy. I will definately be making this again. Thanks for sharing!

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    • on June 29, 2003


      You directions are very simple to follow. That in itself made making this recipe a snap! I couldn't find smoked chicken and I couldn't get my idea for homemade to work so I used smoked turkey breast. I also used 1 1/2 fresh jalapenos, about 4 or 5 chipotles and I didn't drain my tomatoes. I ate a bowl of it plain, then stirred in a few slices of pepperjack cheese and about a tablespoon of finely chopped cilantro. The soup was really awesome without the changes and that is what I am basing the 5 stars on. (although it was really good with the changes too) I only have one little complaint that is easily fixed. I think 1/4 cup oil is a bit much. I had a thin layer of it floating on top of the soup during cookng. I think I will cut the oil back to about 2 tablespoons. Other than that,this a very spicy, soul warming soup that I will make for many many years to come. Thanks for posting it

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    • on December 08, 2007


      This is my new fave chicken chowder. I made half a batch since only two of use were eating it. Increased the chipotles to 1 1/2 with a tsp of adobo since I didn't have any jalepenos- and I am a wuss yet it wasn't too spicy for me. I also cut the oil down to 2 tbsp and when it was time to put the flour in I added about 1/2 cup of broth first and heated that up, then added the flour slowly. Only other change I made was to top with a tiny bit of smoked cheddar cheese. I think next time I make this I may add a few slices of smoked bacon to the pot before I cook the onions. This is soooooo good, I love it! Creamy, savory, perfect blending of flavors, definitely boss worthy!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Boss-Worthy Chipotle Chicken Chowder

    Serving Size: 1 (363 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 286.9
    Calories from Fat 141
    Total Fat 15.7 g
    Saturated Fat 2.5 g
    Cholesterol 3.0 mg
    Sodium 381.7 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 3.7 g
    Sugars 8.6 g
    Protein 7.1 g

    The following items or measurements are not included:

    smoked chicken breasts

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