Chipotle & Corn Chowder

Chipotle & Corn Chowder

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From: Diabetic Living Magazine

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!

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 2 cups thinly sliced leeks (6 medium)
  • 1 cup chopped red and/or green bell pepper
  • 3 cups reduced-sodium chicken broth, divided
  • 3 cups fresh or frozen whole kernel corn
  • 2¼ cups finely chopped red potatoes (3 medium)
  • 1 to 3 teaspoons chopped, canned chipotle peppers in adobo sauce
  • 1 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • Salt (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Add 2¾ 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.
  3. Meanwhile, combine the remaining ¼ 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 information

  • Serving size: 1⅔ cups
  • Per serving: 362 calories; 6 g fat(1 g sat); 12 g fiber; 74 g carbohydrates; 10 g protein; 0 cholesterol; 535 mg sodium;
  • Carbohydrate Servings: 5
  • Exchanges: 4 starch, 2 vegetable

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