Monday

Chipotle Corn Chowder


Just a little bit spicy but a whole lot delicious, this soup was a hit at a recent soup night with friends. It's a great party idea in cold weather, BTW, inviting your favorite people to bring over pots of their favorite homemade soup. Comfort food shared with comfort company -- is there a better way to chase away the chill?

Chipotle Corn Chowder

Yield: 6 servings

2.5 cups vegetable broth
1 pound frozen corn kernels, thawed
1 cup canned diced tomatoes, undrained
1/2 medium onion, diced
1 clove garlic, coarsely chopped
1 large canned chipotle chile in adobo
1 tablespoon adobo sauce (from can of chipotle chiles)
1 tablespoon dried oregano
1/4 teaspoon salt
1/2 cup lowfat sour cream
1/4 cup minced cilantro
1 lime, cut into 6 wedges

Place half the broth and half the corn kernels in a stockpot over medium-high heat. In a blender or food processor, combine the remaining stock and corn kernels with the tomatoes, onion, garlic, chipotle chile, adobo sauce, oregano, and salt. Process until fairly smooth.

Add this mixture to the stockpot and bring to a simmer. Reduce the heat to medium and cook 5 minutes, stirring frequently to prevent scorching. Turn off the heat and stir in the sour cream and cilantro until well-blended.

Offer a lime wedge with each serving.

3 comments:

Brooke said...

Sounds absolutely delicious!

Jonelle said...
This comment has been removed by the author.
Jonelle said...

This is very good. I ate the whole pot within the day. I am making it again for my horseshoer and his buddy today (will certainly double the recipe).