While chicken noodle soup is always comforting, it's nice to experiment with exciting variations of the classic recipe. This week I decided to make a spicy, chicken chowder chock full of chunky vegetables. To enhance the creamy texture, I used fresh corn and pepper jack cheese in this one pot meal. This soup takes about an hour and half to make, so it's not one for when you are hungry and need food fast. To take a look at the steps it took to make this delicious soup, just read more
3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeño chili, seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey or pepper Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless cooked chicken breasts(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
- In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
- Peel and cut potato into 1/4-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.
Makes 8 cups.
*available at Hispanic markets and some specialty foods shops