Diets

Spicy Corn Chowder

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.

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.

Servings
6

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.