Chipotle Corn Chowder

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Exchanges: 4 starch, 2 vegetable

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Steps

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In a large saucepan heat olive oil over medium heat.

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Cook and stir leeks and sweet pepper in hot oil about 10 minutes or until tender.

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Add 2 3 / 4 c of the broth into the saucepan.

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Return to boiling.

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Stir in corn , potatoes , chipotle peppers , and paprika.

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Bring to boiling.

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Reduce heat.

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Simmer , covered , for 10 to 15 minutes or until potatoes are tender.

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Meanwhile , in a screw-top jar combine the remaining 1 / 4 c broth and the flour.

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Cover and shake until smooth.

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Stir into potato mixture.

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Cook and stir until slightly thickened and bubbly.

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Cook and stir for 1 minute more.

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If desired , season with salt.

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Ingredients

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olive oil, leeks, sweet red peppers, reduced-sodium chicken broth, fresh corn, red potatoes, chipotle chile in adobo, paprika, all-purpose flour, salt