Chipotle & Corn Chowder

Name: Chipotle & Corn Chowder
Ingredients: 1 tablespoon olive oil; 2 cups thinly sliced leeks (6 medium); 1 cup chopped sweet red peppers or 1 cup green sweet pepper; 3 cups reduced-sodium chicken broth; 3 cups fresh corn or 3 cups frozen whole kernel corn; 2 14 cups finely chopped red potatoes (3 medium); 1 -3 teaspoon chopped chipotle chile in adobo; 1 teaspoon paprika; 2 tablespoons all-purpose flour; salt (optional)

10 ingredients

12 steps

Ingredients

1 tablespoon olive oil
2 cups thinly sliced leeks (6 medium)
1 cup chopped sweet red peppers or 1 cup green sweet pepper
3 cups reduced-sodium chicken broth
3 cups fresh corn or 3 cups frozen whole kernel corn
2 14 cups finely chopped red potatoes (3 medium)
1 -3 teaspoon chopped chipotle chile in adobo
1 teaspoon paprika
2 tablespoons all-purpose flour
salt (optional)

Directions

1

In a large saucepan heat olive oil over medium heat.
2

Cook and stir leeks and sweet pepper in hot oil about 10 minutes or until tender.
3

Add 2 3/4 c of the broth into the saucepan.
4

Return to boiling.
5

Stir in corn, potatoes, chipotle peppers, and paprika.
6

Bring to boiling; reduce heat.
7

Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
8

Meanwhile, in a screw-top jar combine the remaining 1/4 c broth and the flour.
9

Cover and shake until smooth; stir into potato mixture.
10

Cook and stir until slightly thickened and bubbly.
11

Cook and stir for 1 minute more.
12

If desired, season with salt.