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
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.
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.
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.