Boss-Worthy Chipotle Chicken Chowder Recipe

Name: Boss-Worthy Chipotle Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups chopped onions; 1/2 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); 1/2 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); 1/4 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

Servings: persons

2 1/2 cups chopped onions
1/2 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)
1/2 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)
1/4 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

1
In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
2
Add diced potato, garlic, and jalapeno and cook stirring, 1 minute.
3
Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
4
Whisk in 2 cups broth and half and half and bring to a boil while stirring.
5
Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
6
Add remaining broth, if needed, to get the liquid consistency you want.
7
Add salt and pepper, to taste.
8
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!

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups chopped onions, 1/2 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, and more.

Yes, Boss-Worthy Chipotle Chicken Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boss-Worthy Chipotle Chicken Chowder

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