Here's the recipe

From epicurious.com: (read my review below)

SMOKED CHICKEN CHOWDER
3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeño , seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless smoked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice

*available at Hispanic markets and some specialty foods shops
**available at some butcher shops and specialty foods shops

In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.Makes about 8 cups.

GourmetNovember 1995

93% would makethis recipe again

kmrichard from Wolfeboro, NH on 12/09/05 This was incredible!! One of the best I've tasted! I couldn't find smoked chicken, so I did use a bit of liquid smoke. I used extra chipotle as well, so it was nice and spicy. Instead of all the heavy cream I used 1 cup of half and half and 1 cup of skim milk & 1/3 cup of powdered milk. That made it thick and I saved some calories and fat. My husband liked it so much that he had more for breakfast the next morning