Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 2/3 cups
362 calories; protein 10g; carbohydrates 74g; dietary fiber 12g; fat 6g; saturated fat 1g; sodium 535mg.

4 starch, 2 vegetable

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