CHICKEN CHILE CHEDDAR CHOWDER

This chowder is so good. My mom made it up after she had something like it in a restaurant on the Oregon coast. Don't be afraid of the jalapeños! They really make the dish come together. 

For the chicken, I have found the easiest way to cook them is to bring a pot of water to a simmer and throw in either fresh or frozen chicken breasts until cooked. It sounds appallingly unappetizing but if you keep the water at a simmer and don't over-cook them they actually turn out great for the chowder. They just end up getting cubed anyway so it's not like you're going for a gourmet sear on the outside. Shredding a store-bought roasted chicken or using canned chicken is also delicious. 

serves 4

2 small or 1 large potatoes, peeled and cut into 1-inch cubes
2 cups water
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 chicken bouillon cubes
1/4 cup butter
1/4 cup flour
1 pint half-and-half
Pepper to taste
2 oz. Swiss cheese, cubed, thinly sliced, or shredded
2 oz. sharp cheddar, cubed, thinly sliced, or shredded
2 chicken breasts, cooked and cubed (about 1 1/2 to 2 cups)
1 jalapeño pepper, sliced (remove seeds and ribs for less heat)

Put the potatoes, carrots, celery, and onion in a large pot with the water and bouillon and cook until tender. 

Meanwhile, in a separate pan, melt the butter and add the flour to make a roux. Cook for 1-2 minutes on medium-high heat and then whisk in the half-and-half. Stir in the cheese until melted and add to the cooked vegetables, then lower the heat to low to keep warm. Do not boil! 

Once the potatoes and other veggies are tender, add the cheese sauce and cubed chicken and stir all together to combine. Serve with sliced jalapeños as garnish. 

Optional: I like to mash my potato and veggie mixture up a bit before adding the cheese sauce and chicken, but if you like your chowder chunky you don't need to mash it at all.