By Lizzie-Babette on November 13, 2002
Photo by yogiclarebear
Photo by yogiclarebear
"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."
Serving Size: 1 (363 g)
Servings Per Recipe: 8
"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!"
"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"
"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!"
"MMMMMMM yum this was so good! I love how it has virtually NO "seasonings" in it, but the flavor is amazing! For me, this turned out a little more soupy than chowder, but still great. I used boneless skinless chicken breasts, and barely any oil. Thanks!"
"Fabulous, fabulous, fabulous recipe! Soul-satisfying comfort food - this will be a regular in our home. Thanks so much for sharing!"