Chipotle and Corn Chowder
The smoky flavor of the chipotle peppers in this recipe combines with corn to make a bordertown chowder with substance and sizzle; the Southwest at its best!
Ingredients
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1 tablespoon olive oil
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2 cups thinly sliced leeks (6 medium)
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1 cup chopped red and/or green sweet pepper
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3 cups reduced-sodium chicken broth
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3 cups fresh or frozen whole kernel corn
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2 1/4 cups finely chopped red potatoes (3 medium)
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1 to 3 teaspoons chopped, canned chipotle peppers in adobo sauce
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1 teaspoon paprika
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2 tablespoons all-purpose flour
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Salt (optional)
Directions
1.
In a large saucepan heat olive oil over medium heat. Cook and stir leeks and sweet pepper in hot oil about 10 minutes or until tender.
2.
Add 2-3/4 cups of the broth to the saucepan. Return to boiling. Stir in corn, potatoes, chipotle peppers, and paprika. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
3.
Meanwhile, in a screw-top jar combine the remaining 1/4 cup broth and the flour. Cover and shake until smooth; stir into potato mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. If desired, season with salt. Makes 4 (1 2/3-cup) servings.
Nutrition information
Calories 362, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 535 mg, Carbohydrate 74 g, Fiber 12 g, Protein 10 g. Daily Values: Vitamin A 27%, Vitamin C 119%, Calcium 6%, Iron 33%. Exchanges: Vegetable 2, Starch 4.
Percent Daily Values are based on a 2,000 calorie diet
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