Smoked Chicken Chowder
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 medium onions, chopped (about 2 1/2 cups)
- 118.29 ml vegetable oil
- 1 large russet potato
- 3 garlic cloves, minced
- 1 fresh jalapeno, seeded and minced fine
- 59.14 ml all-purpose flour
- 709.77 ml chicken broth
- 473.18 ml heavy cream
- 3 plum tomatoes, seeded and cut into 1/4-inch dice
- 473.18 ml fresh corn or 473.18 ml frozen corn
- 236.59 ml shredded monterey jack cheese
- 14.79 ml chopped fresh flat-leaf parsley
- 1 canned chipotle chile in adobo, minced fine (about 1 teaspoon)
- 453.59 g smoked chicken breast, skin and fat removed and meat cut into 1/2-inch dice
directions
- 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 of broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.
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RECIPE SUBMITTED BY
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