Chipotle & Corn Chowder
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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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.
01/22/2019
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.
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