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!

Diabetic Living Magazine
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Ingredients

Directions

  • Heat oil in a large saucepan over medium heat. Cook and stir leeks and bell pepper in the hot oil about 10 minutes or until tender.

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  • Add 2 3/4 cups of the broth to the saucepan. Bring to boiling. Stir in corn, potatoes, chipotle peppers, and paprika. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until the potatoes are tender.

  • Meanwhile, combine the remaining 1/4 cup broth and the flour in a screw-top jar. Cover and shake until smooth; stir into the potato mixture. Cook and stir until slightly thick and bubbly. Cook and stir for 1 minute more. If desired, season with salt.

Nutrition Facts

362 calories; 6 g total fat; 535 mg sodium. 74 g carbohydrates; 10 g protein; Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/22/2019
Oh my gosh, this soup. It's SO GOOD. I was cleaning out my fridge before vacation and happened to have most of the ingredients on hand (even leeks, oddly). I used smoked paprika in place of the chipotle peppers and added some extra veggies I wanted to use up like half a head of broccoli and some diced onion I had leftover from a different dinner. The result was amazing. I'll definitely be making this soup again soon! Update 9/26/19: Had a bunch of leeks in my CSA this week, so I made this soup again and loved it even more than the first time! I'll definitely plan on doubling the recipe next time, so I have plenty leftover to take to work for lunch.