Corn and Potato Chowder with Chipotle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 cup, chopped Onions, raw 3 cup kernels Yellow Sweet Corn, Frozen 4 cup diced Potato, raw 2 clove Garlic 3 tbsp Chipotle peppers in adobe sauce (by MASRITE) 4 tbsp Cream - Dairyland 18% Coffee Cream 2 tsp MORTON Sea Salt, Fine Salt 1 tsp Celery Salt (by STACYCAIN20) 1 tbsp Cumin seed 1 tbsp Cilantro, dried 1 tsp, crumbled Bay Leaf 6 cup (8 fl oz) Chicken Broth 1 tbsp Grapeseed Oil
Saute onion in oil until translucent. Add potato and garlic and cook over medium heat for another 3-4 min. Add spices, corn and broth. Cook for 30-40 min. Take 4-6 cups (depending on how chunky) and blend. Add back to pot and add cream. *note* - use whole bay leaf and remove before blending. Also use ground cumin.
Serving Size: Makes 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user VWICKET.
Serving Size: Makes 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user VWICKET.
Nutritional Info Amount Per Serving
- Calories: 135.6
- Total Fat: 3.4 g
- Cholesterol: 7.0 mg
- Sodium: 1,180.3 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 3.5 g
- Protein: 3.8 g
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