“‘Souper’ Bowl Sunday” Chicken Chowder

By Sara Crooks

If you’re looking for a hearty, stick to your ribs soup to serve a bunch for ‘Souper’ Bowl Sunday try this Smoked Chicken Chowder. It was a hit with my extended family and still gets top billing at our house. You can pick up the smoked chicken at a BBQ joint or simply substitute rotisserie chicken.

Smoked Chicken Chowder

6 slices bacon

2 medium onions, chopped

1 large russet potato

3 cloves garlic, minced

1 jalapeno, seeded and minced (Can sub poblano for less heat)

1 cup flour

3 cups chicken broth

2 cups half and half

1 can fire-roasted tomatoes

2 cups corn

1 cup shredded pepper jack cheese

1 T. chopped cilantro

1 -2t. minced canned chipotle chili in adobo sauce (can omit for less heat)

1 lb. smoked chicken breast, chopped

In a large Dutch Oven, saute the bacon until crisp. Remove the bacon and drain on a paper towel. Saute the onion in the bacon fat until softened, adding a little olive oil if necessary. Peel and dice potatoes. Add potato, garlic, and jalapeno and cook, stirring 1 minute. Stir in flour and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and half and half and bring to a boil, stirring. Add tomatoes, corn, pepper jack, cilantro, 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 with salt and pepper and garnish with chopped bacon.

adapted from a November 1995 Gourmet magazine recipe.

{Sara Crooks is a native Oklahoman who is passionate about cooking, baking and design. She teaches the Cooking Skill Session in the updated Called to be a Keeper DVDs. Sara has been married to Michael for eleven years and has a son (7) and twin daughters (4).}