Boss-Worthy Chipotle Chicken Chowder - cooking recipe

Ingredients

2 1/2 cups chopped onions
1/2 cup vegetable oil
1 large russet potato, diced into 1/4 inch cubes (baking potato, peel if you want to!)
3 -6 minced garlic cloves
1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves when mincing)
1/2 chipotle chile, minced fine (as many as you can handle, keep the rubber gloves on to mince these!)
3 -6 tablespoons adobo sauce (but I scrape it out of the can the chipotles were in) (optional)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups fat-free half-and-half (or regular half and half, if you can spare the calories!)
1 (15 ounce) can diced tomatoes, well-drained (or 3 - 5 fresh roma tomatoes, diced)
2 cups fresh corn (for extra smokiness, roast the corn before adding to the chowder) or 2 cups frozen corn (for extra smokiness, roast the corn before adding to the chowder)
1 tablespoon chopped fresh flat-leaf parsley
2 diced boneless smoked chicken breasts (discard skin and fat, (or more, if you want, We smoke our own, but you can buy smoked chicken breast)
salt and pepper, to taste

Preparation

In a 6-quart heavy pot, cook onions in oil over moderate heat, stirring until softened.
Add diced potato, garlic, and jalapeno and cook stirring, 1 minute.
Stir in flour, and cook over moderately low heat, stirring about 2 minutes.
Whisk in 2 cups broth and half and half and bring to a boil while stirring.
Add tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about 20 minutes, or until vegetables are tender.
Add remaining broth, if needed, to get the liquid consistency you want.
Add salt and pepper, to taste.
NOTE: The original recipe called for Monterey Jack cheese, and although I love cheese, I just didn't like it with this recipe, but if you want to try it with cheese, enjoy!