Boss-Worthy Chipotle Chicken Chowder

"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."
photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
Ready In:
1hr 45mins
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!)
  • 3 -6 minced garlic cloves
  • 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)
  • 14 cup all-purpose flour
  • 3 cups chicken broth
  • 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!

Questions & Replies

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  1. 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!
  2. 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
  3. 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!
  4. Made half a recipe of this wonderful soup. I sautéed 3 strips of bacon first and then added it at the end. So good and yummy at the cold time of year. Loved the chipotle, I always puree and then freeze it so I have it on hand. Used about 1 T.
  5. Really great, very thick. I had no jalapeños so used extra chipotle. I had no potatoes so used a large yam. I pan roasted canned corn and then "pan smoked" chicken breasts in a little liquid smoke. Much better the next day but really awesome the first day too. Next time I will leave out the flour. I think the yams/potatoes might thicken it enough. Thanks for posting.



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