Despite the bright green burgeoning leaves and vibrantly colored flowers of Spring, it was a dreary day. Made even wetter and muddier by the, now much diminished, cache of water balloons from the kids closet – the first one was thrown as soon as my oldest was off the bus.
A long hot shower with fresh scented soap, followed by a cozy bowl of chowder was utter bliss, and chased away the lingering cold and gloom.
CHICKEN CHIPOTLE CHOWDER
4 tablespoons olive oil
3/4 cup diced celery
3/4 cup diced carrots
2 cups diced onion
2 tablespoons fresh garlic
1 (15-ounce) can of corn, drained
1 cup half-of-half
2 to 4 cups of chicken stock
1 teaspoon dried oregano
2 minced chipotle peppers in adobo sauce
3 cups diced cooked chicken
salt and freshly ground black pepper to taste
In a large pot, saute celery and carrots with olive oil for about 5 minutes. Add onion and sauté 10 minutes more. Add garlic and sauté 2 more minutes, stirring constantly. Add corn, half-of-half and chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. Add oregano, chipotle peppers and cooked chicken. Season with salt and black pepper to taste and top with fresh parsley.