This Chipotle Corn Chowder is warming for autumn as the nights descends earlier and the days grow colder.

Chipotle Corn Chowder
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Ingredients

  • 2Tbsp butter
  • 1 large onion, small dice
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 1 red pepper, seeded and diced
  • 1 Tbsp chipotle puree
  • 2 yukon gold potatoes, peeled, diced
  • 2 cups vegetable broth
  • 3 ears sweet corn or 2 cups frozen corn
  • 1/3 cup flour
  • 3 ½ cups milk
  • ½ tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
recipe by STIR Cooking School

Instructions

In a large soup pot, heat butter over medium heat. Add onion and garlic and cook for 2-3 minutes.

Add celery, carrot, red pepper, chipotle, potatoes.

Add broth and cook until vegetables are tender, approximately 10 minutes.

In a medium bowl whisk together flour and milk. Pour into soup pot.

Add the corn kernels, thyme, salt and pepper.

Simmer for 20-30 minutes or until vegetables are tender.

Ladle soup into bowls and top with cheddar cheese if desired. Serve with warm bread or cornbread and crisp salad or slaw.

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http://stircookingschool.ca/2017/11/2218/