Chipotle Corn Chowder

Name: Chipotle Corn Chowder
Ingredients: 5 Tablespoons Butter; 3 Tablespoons Flour; 1 cup Chopped Yellow Onion; 3/4 cups Chopped Celery; 2-1/2 cups Hot Water; 2 Large Russet Potatoes Peeled And Cut Into 1/2 Inch Cubes; 3 cups Fresh Corn Off The Cob (or Use Frozen); 1 can (14 Oz. Size) Creamed Corn; 3 Tablespoons Granulated Sugar; 2 teaspoons Salt; 1 teaspoon White Pepper; 2 teaspoons Chipotle Chile Powder, Plus More For Garnish; 3 cups Half-and-half; Chopped Green Onions, For Garnish

14 ingredients

4 steps

Ingredients

5 Tablespoons Butter
3 Tablespoons Flour
1 cup Chopped Yellow Onion
3/4 cups Chopped Celery
2-1/2 cups Hot Water
2 Large Russet Potatoes Peeled And Cut Into 1/2 Inch Cubes
3 cups Fresh Corn Off The Cob (or Use Frozen)
1 can (14 Oz. Size) Creamed Corn
3 Tablespoons Granulated Sugar
2 teaspoons Salt
1 teaspoon White Pepper
2 teaspoons Chipotle Chile Powder, Plus More For Garnish
3 cups Half-and-half
Chopped Green Onions, For Garnish

Directions

1

In large heavy pan, melt butter over medium heat. Add flour and whisk until smooth (2 minutes until roux forms). Add onions and celery and saute until soft, about 5 minutes, but not browned.
2

Add water, potatoes, corn, creamed corn, sugar, salt, pepper, and chile powder. Whisk until smooth. Cover and simmer until potatoes are barely tender, about 30 minutes.
3

Add half-and-half and simmer uncovered until thickened and creamy, about 15 minutes.
4

Serve in a bowl, garnished with green onion and more chipotle chile powder to desired taste.