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