Chipotle & Corn Chowder

exchanges: 4 starch, 2 vegetable

• Ready In: 40 mins
• Yields: 4-1 2/3 c servings

Ingredients

• 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)

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.