spicy chipotle corn & potato chowder

Name: Spicy Chipotle Corn & Potato Chowder
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil; 1/2 medium onion, diced (about 3/4 cup); 1 stalk(s) celery, diced (about 1/3 cup); 2 - yellow-skin potatoes, diced (about 2 1/2 cups); 1 package(s) 10-oz. pkg. frozen sweet corn (i use organic); 1/2 - chipotle chile in adobo sauce, diced (more to suit your taste); 1 - bay leaf; 2 cup(s) low-sodium vegetable broth (or chicken broth if preferred); 1/2 can(s) coconut milk; 1 tablespoon(s) fresh parsley, chopped

6 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on May 23, 2018

The chipotle chile adds heat and a smoky flavor to this chowder. Feel free to add more chipotle chile or adobo sauce according to "heat" preference. This chowder goes great with myhttps://www.justapinch.com/recipes/bread/bread-savory-bread/green-chile-cheese-toast.html?r=2

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prep time 15 Min

cook time 25 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 tablespoons olive oil
1/2 medium onion, diced (about 3/4 cup)
1 stalk celery, diced (about 1/3 cup)
2 - yellow-skin potatoes, diced (about 2 1/2 cups)
1 package 10-oz. pkg. frozen sweet corn (i use organic)
1/2 - chipotle chile in adobo sauce, diced (more to suit your taste)
1 - bay leaf
2 cups low-sodium vegetable broth (or chicken broth if preferred)
1/2 can coconut milk
1 tablespoon fresh parsley, chopped

How To Make spicy chipotle corn & potato chowder

Step 1

Heat oil in large, heavy saucepan over medium heat. Add onion and celery and saute approx. 5 minutes or until soft.

Step 2

Add potatoes, corn, chipotle chile and bay leaf and cook 10 minutes stirring frequestly. Add broth and bring to a boil.
Step 3

Reduce heat to medium-low and simmer 10 minutes or until vegetables are tender. Stir in coconut milk and parsley and season with salt and pepper.
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