Dinner Made Simple

Southwestern Chicken Chowder

1 medium onion, chopped

2 tablespoons canola oil

2 cups frozen diced potatoes

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

1/4 cup flour

3 cups chicken broth

1 cup heavy cream

2 cups frozen whole kernel corn

1 cup monterrey jack cheese, shredded

1 tablespoon parsley, chopped

1 teaspoon chipotle peppers in adobe, minced

1-2 cups cooked chicken, skin removed, chopped into one-inch pieces

In a 6-quart heavy stock pot cook the onions in oil over moderate heat stirring, until softened.

Add potato, garlic, and jalapeņo and cook stirring, 1 minute.

Stir in flour, and cook over moderately low heat, stirring 2 minutes.

Whisk in chicken broth and heavy cream and bring to a boil stirring. Add corn, Monterey Jack cheese, parsley, chipotle peppers, and simmer, stirring occasionally for about 10 minutes. Add chopped chicken and simmer for an additional 5 minutes. Season soup with salt and pepper, if desired.

Serves 4