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! Source: Diabetic Living Magazine

Diabetic Living Magazine



  • 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 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; 1 g saturated fat; 535 mg sodium. 74 g carbohydrates; 12 g fiber; 10 g protein;

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