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Chipotle & Corn Chowder

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“exchanges: 4 starch, 2 vegetable”
READY IN:
40mins
YIELD:
4-1 2/3 c servings
UNITS:
US

Ingredients Nutrition

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.

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