Recipe Image

Chipotle & Corn Chowder

  • 40 m
  • 40 m
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!”


    • 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)


  • 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.
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