Chipotle & Corn Chowder

Total Time
Prep 0 mins
Cook 40 mins

exchanges: 4 starch, 2 vegetable

Ingredients Nutrition


  1. In a large saucepan heat olive oil over medium heat.
  2. Cook and stir leeks and sweet pepper in hot oil about 10 minutes or until tender.
  3. Add 2 3/4 c of the broth into the saucepan.
  4. Return to boiling.
  5. Stir in corn, potatoes, chipotle peppers, and paprika.
  6. Bring to boiling; reduce heat.
  7. Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
  8. Meanwhile, in a screw-top jar combine the remaining 1/4 c broth and the flour.
  9. Cover and shake until smooth; stir into potato mixture.
  10. Cook and stir until slightly thickened and bubbly.
  11. Cook and stir for 1 minute more.
  12. If desired, season with salt.
Most Helpful

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!

Carianne March 14, 2004