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

fresh parsley

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.

Enjoy!