Smoked Chicken Chowder | Louisiana Kitchen & Culture

Name: Smoked Chicken Chowder | Louisiana Kitchen & Culture
Ingredients: 3 medium onions, chopped (about 2½ cups); ½ cup vegetable oil; 1 large russet (baking) potato, peeled and diced (¼ inch); 3 garlic cloves, minced; 1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves); ¼ cup all-purpose flour; 3 cups low-sodium chicken broth; 2 cups heavy cream; 3 plum tomatoes, seeded and cut into ¼-inch dice (about 1 cup); 2 cups fresh or frozen corn kernels; 1 cup shredded Monterey Jack cheese (about 4 ounces); 1 tablespoon chopped fresh flat-leaf parsley; ½ canned chipotle chile in adobo sauce, finely minced (about 1 teaspoon); 1½ whole boneless smoked chicken breasts (about 1 pound), skin and fat removed and meat cut into ½-inch dice

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Smoked Chicken Chowder Recipe courtesy of The Epicurious Cookbook Serves 4 | | Smoked Chicken Chowder Click image to enlarge | In a 6-quart heavy pot, cook the

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Ingredients

3 medium onions, chopped (about 2½ cups)
½ cup vegetable oil
1 large russet (baking) potato, peeled and diced (¼ inch)
3 garlic cloves, minced
1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves)
¼ cup all-purpose flour
3 cups low-sodium chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into ¼-inch dice (about 1 cup)
2 cups fresh or frozen corn kernels
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaf parsley
½ canned chipotle chile in adobo sauce, finely minced (about 1 teaspoon)
1½ whole boneless smoked chicken breasts (about 1 pound), skin and fat removed and meat cut into ½-inch dice