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Chipotle Corn Chowder | Lunch

Creamy and rich, this chowder can be made with either fresh or frozen corn

kernels. For less heat, use only one chipotle chile instead of two. Pureeing a

portion of the chowder helps thicken the broth and bring out the flavour of the

corn.



SLOW COOKER SIZE: 4- TO 6-QUART

COOK TIME: 6 HOURS ON LOW

GLUTEN-FREE

SOY-FREE

Ingredients


2 teaspoons olive oil (optional)

1 medium-size yellow onion, chopped

1 celery rib, chopped

1 large Yukon Gold potato, peeled and cut into ¼-inch dice

4 cups fresh or thawed frozen corn kernels

4 cups vegetable broth

1 or 2 chipotle chiles in adobo, minced

Salt and freshly ground black pepper

2 tablespoons minced fresh cilantro or flat-leaf parsley, for garnish


Instructions


1. For the best flavour, heat the oil in a medium-size skillet over medium-high

heat. Add the onion and celery and sauté until softened, about 5 minutes.

Alternatively, omit the oil and sauté these ingredients in a few tablespoons

of water or combine them in a microwave-safe bowl with a little water,

cover, and microwave for 2 minutes.

2. Transfer the vegetables to the slow cooker. Add the potato, corn, broth, and

chipotles. Season to taste with salt and pepper, cover, and cook on Low for

6 hours.

3. Use an immersion blender to blend a portion of the soup right in the pot, or

ladle 2 cups of the soup solids into a food processor or blender and process

until smooth, then stir the puree back into the chowder. Taste and adjust the

seasonings, if needed. Ladle the soup into bowls and garnish with the

cilantro.



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©2020 For The Fasting Vegan, By MWM Digital

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