Chipotle & Corn Chowder

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!

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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

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

4 starch, 2 vegetable

Advertisement

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jean
Rating: 5 stars
05/16/2020
This recipe is delicious! I made exactly as written except used russet instead of red potatoes. I used only one chipotle pepper from a can and chopped it finely. This is wonderful. I will definitely make again. Read More
Victoria Seaver, M.S., R.D.
Rating: 5 stars
10/22/2019
Oh my gosh, this soup. It's SO GOOD. I was cleaning out my fridge before vacation and happened to have most of the ingredients on hand (even leeks, oddly). I used smoked paprika in place of the chipotle peppers and added some extra veggies I wanted to use up like half a head of broccoli and some diced onion I had leftover from a different dinner. The result was amazing. I'll definitely be making this soup again soon! Update 9/26/19: Had a bunch of leeks in my CSA this week, so I made this soup again and loved it even more than the first time! I'll definitely plan on doubling the recipe next time, so I have plenty leftover to take to work for lunch. Read More
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 09/19/2021