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.
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.