Chipotle Cheddar Chicken Corn Chowder - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion
1/2 red bell peppers or 1/2 green bell pepper, chopped
2 garlic cloves, minced
3 cups chicken stock or 3 cups low sodium chicken broth
2 cups scrubbed peeled cubed new potatoes (about 12 oz.)
1 1/2 cups corn kernels (fresh or frozen)
1 chipolte chile in adobo sauce, chopped (2 teaspoons or to taste)
1/4 cup all-purpose flour
3 cups whole milk
1 1/2 cups cubed cooked chicken breasts
1 cup seeded chopped tomato
1/2 cup shredded cheddar cheese (2 oz.)
1/4 cup chopped fresh parsley
3/4 teaspoon salt
fresh ground pepper

Preparation

In a big pot over medium heat, warm the oil.
Add in the onions, bell pepper, and garlic; saute until tender, about 5 minutes.
Add in the stock and potatoes; bring to a boil.
Decrease heat to med-low and simmer, covered, until the potatoes are tender, about 20 minutes.
Stir in the corn and chipotle.
In a bowl, whisk together the flour and milk; stir it into the soup.
Increase heat to med-high and stir until thickened, about 5 minutes.
Decrease heat to med-low and add the chicken, tomato, cheese, parsley, salt, and pepper to taste.
Simmer, uncovered, until the flavors are blended and the cheese is melted, 10-15 minutes (do not boil after the cheese has been added).
Taste and adjust seasoning.