If it's cold and a little dreary outside, I like to make this warming chicken corn chowder. The chipotle pepper gives it a smoky kick, and the orzo thickens it beyond soup status. Doubling the recipe easily feeds a crowd - so add a crusty baguette or two and you're ready for a weekend get-together. To keep entertaining simple, make it a day ahead - just reheat slowly and ladle into bowls(or mugs) to serve.

INGREDIENTS

1 T [15g] butter
1/2 c [75g] red pepper, diced
1 medium onion, chopped
1 10.5 oz [298g] can condensed cream of chicken soup
1 chipotle chili, diced plus 2 t [10mL] adobo sauce
32 oz [950 mL] chicken broth
16 oz [475 mL] shoepeg white corn, frozen*
2 c [450g] cooked chicken breast, cubed
1/2 c [95g] uncooked orzo
1/2 t [2.5mL] basil, dried or 1 t [5mL] fresh, chopped
1/2 t [2.5mL] thyme, dried or 1 t [5mL] fresh, chopped
1 T [12.5g] sugar
1/2 t [2.5mL] salt
1/2 t [2.5mL] pepper
1 c [240mL] milk

* NOTE: I often substitute Trader Joe's Corn and Chile Tomato-Less Salsa - if using, omit corn, sugar, salt and pepper

DIRECTIONS

Melt butter in a large Dutch oven over medium-high heat; add onion and red pepper, sauté 5 minutes or until tender.
In a small bowl, mix diced chipotle chili and 2 t adobo sauce with condensed cream of chicken soup; add to sautéed vegetables.
Add chicken broth and next 8 ingredients; simmer 20 minutes or until orzo is very tender and soup is thickening.
Stir milk into chowder, and simmer 5 minutes.

Adapted from Southern Living