Chipotle & Corn Chowder

Total Time: 40 mins Cook Time: 40 mins

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 1/4 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)

Recipe

• 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.