In this comforting chowder, heavy cream, flour, and potatoes provide rich, velvety texture, while the smoky flavor of chipotle chile in adobo sauce adds heat. The recipe calls for about a pound of smoked chicken, which is available at some butcher shops and specialty food stores, but you can also use (unsmoked) chicken breasts.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In a 6-quart heavy pot, cook the onions in the oil over moderate heat, stirring, until softened. Add the potato, garlic, and jalapeño and cook, stirring, 1 minute. Stir in the flour, and cook over moderately low heat, stirring, for 2 minutes.
Step 2
Whisk in 2 cups broth and the heavy cream, and bring to a boil, stirring. Add the tomatoes, corn, cheese, parsley, chipotle, and chicken, and simmer, stirring occasionally and adding enough of the remaining cup of broth to thin soup to desired consistency, 20 minutes, or until the vegetables are tender. Season the soup with salt and pepper.
