Smoked Chicken Chowder

Very big hit at our dinner party: Smoked Chicken Chowder

Smoked Chicken Chowder

Smoked Chicken Chowder

Yield: 8 cups

Prep Time: 20 min

Cook Time: 35 min


3 medium onions, chopped (about 2 1/2 cups)
2 tablespoons vegetable or canola oil
1 large russet potato, peeled and cut into 3/4-inch dice
3 cloves garlic, minced
1 whole jalapeño chili, seeded and finely minced (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
One 14.5-ounce can petite diced tomatoes, with juice
2 cups frozen corn
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh flat-leaved parsley
1/2 canned chipotle chili in adobo sauce, minced finely (about 1 teaspoon)
1 1/2 whole boneless smoked chicken breasts (about 1 pound), skin and fat removed and meat cut into 1/2-inch dice


In a large saucepan, cook onions in oil over moderate heat stirring, until softened (about 5 minutes). Add potato, garlic and jalapeño and cook stirring, 1 minute. Stir in the 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, cheese, 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.


*Smoked chicken is available at some butcher shops and specialty food shops. Whole Foods Market also occasionally sells whole smoked chickens.

SOURCE: (Adapted from Gourmet)