Prep 0 mins
Cook 40 mins
exchanges: 4 starch, 2 vegetable
- 1 tablespoon olive oil
- 2 cups thinly sliced leeks (6 medium)
- 1 cup chopped sweet red peppers or 1 cup green sweet pepper
- 3 cups reduced-sodium chicken broth
- 3 cups fresh corn or 3 cups frozen whole kernel corn
- 2 1⁄4 cups finely chopped red potatoes (3 medium)
- 1 -3 teaspoon chopped chipotle chile in adobo
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- salt (optional)
- 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.
- Add 2 3/4 c of the broth into 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.
- Meanwhile, in a screw-top jar combine the remaining 1/4 c 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.
This is excellent. I've been on a chipotle-craze lately! I used 2 additional cups of chicken broth, and tossed in a left-over chicken breast (cilantro garlic-herb chicken by jan007 #33850)-- perfect combination of tastes. I skipped the thickening with flour--it didn't seem to need it, and i'm so impatient! Thank you for this yummy recipe that i will be having all week for lunch!