Corn and Potato Chowder with Chipotle

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Corn and Potato Chowder with Chipotle calories by ingredient


Introduction

Good hearty soup. Good hearty soup.
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

Directions

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.