Spicy Chipotle Corn & Potato Chowder

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By Daily Inspiration S
from Sugar Land, TX

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

serves 4-6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients

  •   2 Tbsp
    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 pkg
    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 c
    low-sodium vegetable broth (or chicken broth if preferred)
  •   1/2 can(s)
    coconut milk
  •   1 Tbsp
    fresh parsley, chopped
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How To Make

  • 1
    Heat oil in large, heavy saucepan over medium heat. Add onion and celery and saute approx. 5 minutes or until soft.
  • 2
    Add potatoes, corn, chipotle chile and bay leaf and cook 10 minutes stirring frequestly. Add broth and bring to a boil.
  • 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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