Boss-Worthy Chipotle Chicken Chowder

Recipe by Lizzie-Babette
READY IN: 1hr 45mins
YIELD: 8 cups


  • 2 12
    cups chopped onions
  • 12
    cup vegetable oil
  • 1
    large russet potato, diced into 1/4 inch cubes (baking potato, peel if you want to!)
  • 1
    fresh jalapeno chile, seeded and minced fine (wear rubber gloves when mincing)
  • 12
    chipotle chile, minced fine (as many as you can handle, keep the rubber gloves on to mince these!)
  • 3 -6
    tablespoons adobo sauce (but I scrape it out of the can the chipotles were in) (optional)
  • 2
    cups fat-free half-and-half (or regular half and half, if you can spare the calories!)
  • 1
    (15 ounce) can diced tomatoes, well-drained (or 3 - 5 fresh roma tomatoes, diced)
  • 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)
  • 1
    tablespoon 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


  • 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!