Chipotle & Corn Chowder

Submitted by khah3765

"exchanges: 4 starch, 2 vegetable"

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 4 c servings

ingredients

• 14.79 ml olive oil
• 473.18 ml thinly sliced leeks (6 medium)
• 236.59 ml chopped sweet red peppers or 236.59 ml green sweet pepper
• 709.77 ml reduced-sodium chicken broth
• 709.77 ml fresh corn or 709.77 ml frozen whole kernel corn
• 532.32 ml finely chopped red potatoes (3 medium)
• 4.92-14.78 ml chopped chipotle chile in adobo
• 4.92 ml paprika
• 29.58 ml all-purpose flour
• salt (optional)

directions

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.

Reviews

[Carianne]

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!