Soup

Corn and Potato Chowder with Chipotle is for Soup.

Corn and Potato Chowder with Chipotle takes 10 minutes to prepare.

Corn and Potato Chowder with Chipotle takes 45 minutes to cook.

Corn and Potato Chowder with Chipotle makes 10 servings.

The ingredients for Corn and Potato Chowder with Chipotle are:

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

Here is how you make Corn and Potato Chowder with Chipotle:

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 servingsNumber of Servings: 10Recipe submitted by SparkPeople user VWICKET.

The nutritional information for Corn and Potato Chowder with Chipotle is:

• 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

The dietary needs meet for Corn and Potato Chowder with Chipotle is Low Fat