Smoked Chicken Chowder

5 from 3 votes

This soup has been especially well-received at dinner parties.

Prep Time20

Cook Time35

Total Time55

Course: Soup

Cuisine: American

Keyword: chicken, chicken soup, chowder

Servings: servings

2½ cups chopped onions
2 tablespoons vegetable or canola oil
1 large russet potato, peeled and cut into ¾-inch dice
3 medium garlic cloves, minced
1 medium jalapeño chili, seeded and finely minced (wear rubber gloves)
¼ 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 smoked cheddar or gouda cheese
1 tablespoon chopped fresh flat leaf parsley
½ whole canned chipotle chili in adobo sauce, minced finely (about 1 teaspoon)
1½ whole (about 1 pound) boneless chicken breasts, skin and fat removed and meat cut into ½-inch dice
salt and freshly ground black pepper, to taste

In a large saucepan, cook the onions in oil over moderate heat stirring, until softened, about 5 minutes. Add the potato, garlic and jalapeño and cook while stirring for about 1 minute.
Stir in the flour, and cook over moderately low heat, stirring for 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil, stirring constantly.
Add the tomatoes, corn, cheese, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of the remaining cup of broth to thin the soup to desired consistency, 20 minutes, or until the vegetables are tender.
Season the soup with salt and pepper.