Chipotle Corn Chowder recipe

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This chowder with a dinner roll or very satisfying.

 

 

Chipotle Corn Chowder

 

2 cups frozen corn

1 onion, chopped

1 potato, peeled and diced

1 stalk of celery, chopped

2 garlic cloves, minced

1 chipotle chili, canned in adobo sauce (I used 2) chopped finely

2 tablespoons canola oil

1 cup water

2 cups milk or unsweetened soy milk

salt and pepper to taste

parsley or cilantro to garnish

 

Heat oil in a heavy pan over medium heat. Add onions, potato, celery and

chili,

Stir to mix and cook for 5 minutes. Add corn, garlic and cup of water.

Simmer on low for 15 minutes until potato is tender.

Reserve 1 cup of soup. Puree the balance with 2 cups milk in blender.

Return back to pan and add the one cup of unpureed soup.

Stir and heat through, add salt & pepper to taste.

Ladle into bowls and garnish with sprigs of cilantro or parsley

 

 

 

 

 

 

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