Recipe by Lizzie-Babette
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.
Top Review by Miss Annie
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!
- 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
Directions See How It's Made
- 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!