Spicy Corn Chowder

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Florida-based reader Lisa New came up with this comforting corn chowder on a chilly winter day. Chipotle chiles add meaty texture and smoky heat, but feel free to use less for a milder soup.

  • 6Servings

Ingredients

    • 2 Tbs. olive oil
    • 1/2 medium onion, diced (3/4 cup)
    • 1 stalk celery, diced (1/3 cup)
    • 2 small yellow-flesh potatoes, diced (21/2 cups)
    • 1 10-oz. pkg. frozen
    • 1/2 chipotle chile in adobo sauce, diced
    • 1 bay leaf
    • 2 cups low-sodium vegetable broth
    • 1/2 13.5-oz. can coconut milk (3/4 cup)
    • 1 Tbs. chopped fresh parsley

    Preparation

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

    2. Add potatoes, corn, chipotle chile, and bay leaf, and cook 10 minutes, stirring frequently. 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, if desired.

    Nutrition Information

    • Calories: 224
    • Carbohydrate Content: 28 g
    • Fat Content: 12 g
    • Fiber Content: 3 g
    • Protein Content: 4 g
    • Saturated Fat Content: 7 g
    • Sodium Content: 69 mg
    • Sugar Content: 5 g