In this comforting chowder, heavy cream, flour, and potatoes provide rich, velvety texture, while the smoky flavor of chipotle chile in adobo sauce adds heat. The recipe calls for about a pound of smoked chicken, which is available at some butcher shops and specialty food stores, but you can also use (unsmoked) chicken breasts.

　　

Ingredients

Makes 4 servings

　　3 medium onions, chopped (about 2 1/2 cups)

　　1/2 cup vegetable oil

　　1 large russet (baking) potato, peeled and diced (1/4 inch)

　　3 garlic cloves, minced

　　1 fresh jalapeño chile, seeded and minced fine (wear rubber gloves)

　　1/4 cup all-purpose flour

　　3 cups low-sodium 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 kernels

　　1 cup shredded Monterey Jack cheese (about 4 ounces)

　　1 tablespoon chopped fresh flat-leaf parsley

　　1/2 canned chipotle chile in adobo sauce, finely minced (about 1 teaspoon)

　　1 1/2 whole boneless smoked chicken breasts (about 1 pound), skin and fat removed and meat cut into 1/2-inch dice

　　

Step 1

In a 6-quart heavy pot, cook the onions in the oil over moderate heat, stirring, until softened. Add the potato, garlic, and jalapeño and cook, stirring, 1 minute. Stir in the flour, and cook over moderately low heat, stirring, for 2 minutes.

　　

Step 2

Whisk in 2 cups broth and the heavy cream, and bring to a boil, stirring. Add the tomatoes, corn, cheese, parsley, chipotle, and chicken, and simmer, stirring occasionally and adding enough of the remaining cup of broth to thin soup to desired consistency, 20 minutes, or until the vegetables are tender. Season the soup with salt and pepper.

　　The Epicurious Cookbook