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Soup's On: Smoky Chicken Chowder

Soup's On: Smoky Chicken Chowder

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

Smoky Chicken Chowder
From Gourmet magazine

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

  1. In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
  2. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute.
  3. Stir in flour, and cook over moderately low heat, stirring 2 minutes.
  4. Whisk in 2 cups broth and heavy cream and bring to a boil stirring.
  5. 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





























Join The Conversation
herjoiedevivre herjoiedevivre 9 years
just wanted to comment and say that my boyfriend and I made this and it was DELICIOUS! we're making it again for game night with friends. it even made me like the way spicy tasted...YUM :-) thanks!!
partysugar partysugar 9 years
tlsgirl: how much chipolte in adobo did you use? What size was your jalapeno? These are things that definitely affect the spiciness of the soup.
tlsgirl tlsgirl 9 years
I made this last night, and I don't know what I did, but it was sooooo spicy. Like, hard to eat spicy, and I like the hot stuff. Maybe I'll chill out and do half and half pepperjack and Mont. Jack next time.
hollitosway hollitosway 9 years
don't you know how much fat and calories are in heavy whipping cream?? try making creamy soup by adding non-fat mily or evaporated milk instead.
Kaciegrrl Kaciegrrl 9 years
Mmm, this looks tasty. I wish this Louisiana weather would cool down so I could make the cold weather foods!
cp7873 cp7873 9 years
with the weather cooling down this looks like the perfect dish!
Catipa Catipa 9 years
This looks great, corn chowder is one of my fall favorites and the pepper jack is a great idea!
chiefdishwasher chiefdishwasher 9 years
Pepper jack me up. Gives it a great flavor.
SugarFreak SugarFreak 9 years
This is one of my favorite soups! YUM!
Diana172 Diana172 9 years
Looks delicious. The more corn, the better. Pile it in!
tiffanymarie tiffanymarie 9 years
this soup looks delish! I think I'll make a vegetarian version this weekend!
elmendoa elmendoa 9 years
we should have a soup month! i looooooove soups. yum
aimeeb aimeeb 9 years
I'll have to try this tomorrow night!
ALSW ALSW 9 years
I like that you used pepper jack cheese. Delicious!
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