Boss-worthy Chipotle Chicken Chowder

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

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

Recipe

• 1 in a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
• 2 add diced potato, garlic, and jalapeño 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!