A delightful and hearty chowder with a spicy kick, perfect for warming up any day.
Heat some oil in a 6-quart heavy pot over medium heat. Add the diced onion and sauté until softened.
Ensure the onion is translucent to bring out its sweetness.
Add the diced potatoes, minced garlic, and chopped jalapeño to the pot. Stir and cook for about a minute.
Dice the potatoes evenly for consistent cooking.
Sprinkle the flour over the vegetables and stir well. Cook for about 2 minutes to remove the raw flour taste.
Stir constantly to prevent the flour from burning.
Gradually whisk in the chicken broth and half-and-half. Bring the mixture to a boil while stirring.
Whisking helps to prevent lumps from forming.
Add the diced tomatoes, corn, parsley, chipotle peppers, adobo sauce, and shredded chicken. Simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
Taste and adjust the seasoning as needed during simmering.
Adjust the consistency with additional broth if needed. Season with salt and pepper to taste.
Add broth gradually to achieve your desired thickness.
Serve the chowder hot, garnished with additional parsley if desired.
Serve with crusty bread for a complete meal.
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