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SOUPS
Smoked Chicken Chowder
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Smoked
Chicken Chowder |
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Everyone will ask
for seconds...
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3
medium |
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onions, chopped (about 2½ cups) |
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½
cup |
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vegetable oil |
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1
large |
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russet potato |
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3
cloves |
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garlic, minced |
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1
whole |
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jalapeño chili, seeded and finely minced
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¼
cup |
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flour |
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3
cups |
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chicken broth |
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2
cups |
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heavy cream |
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One
14.5oz. |
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can
petite diced tomatoes, with juice |
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2
cups |
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frozen corn |
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1
cup |
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shredded Monterey Jack cheese |
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1
Tbs |
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chopped fresh flat-leaved parsley |
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½
canned |
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chipotle chili in adobo sauce, minced
finely (about 1 teaspoon) |
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1½
whole |
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boneless smoked chicken breasts (about 1
pound), skin and fat removed and meat
cut into ½" dice |
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In a 6-quart
heavy kettle, cook onions in oil over moderate
heat stirring, until softened. Peel and cut
potato into ¼-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
broth to thin soup to desired consistency, 20
minutes, or until vegetables are tender. Season
soup with salt and pepper. |
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Yield: 8 cups |
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Cooking Tips |
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*Chipotle chilies
are available at Hispanic markets and some specialty
food shops. |
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**Smoked chicken is
available at some butcher shops and specialty food
shops. Whole Foods Market also occasionally sells whole
smoked chickens.
***If you're unable to find smoked chicken, saute
chicken with Liquid Smoke to get a similar flavor. |
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Recipe Source |
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Modified from Gourmet |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "The
best soup I've had in a long time. I served this at a dinner
party, and everyone wanted the recipe."
-San
Diego, CA
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