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Receta Chipotle Corn Chowder With Shitake Mushrooms

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Ingredientes

Cost per recipe $17.15 view details

Direcciones

  1. *Cut off top of pepper and split down one side. Scrape out seeds.
  2. **Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2" slices and set aside.
  3. Add in chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer till potatoes are tender (about 10-15 min).
  4. Heat butter in saute/fry pan. Saute/fry red bell pepper strips for 3 min. Add in onions and sliced mushroom tops and continue to saute/fry till onions are translucent/soft. Stir in flour and continue cooking, stirring, to cook flour for about 2 min.
  5. Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or possibly to a food mill. Puree. Add in mix back to stockpot. Add in the sauteed vegetables, cream, lowfat milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add in parsley.
  6. Ladle into soup bowls. Serve with a hearty bread.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2560g
Calories 1725  
Calories from Fat 734 43%
Total Fat 83.69g 105%
Saturated Fat 49.86g 199%
Trans Fat 0.0g  
Cholesterol 230mg 77%
Sodium 4362mg 182%
Potassium 4234mg 121%
Total Carbs 205.92g 55%
Dietary Fiber 27.4g 91%
Sugars 43.29g 29%
Protein 57.1g 91%
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