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Receta Quick Chipotle Corn Chowder
by Global Cookbook

Quick Chipotle Corn Chowder
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Ingredientes

  • 1 can Cream Style Sweet Corn 14.75 ounce.
  • 1 can corn with red and green peppers 11 ounce.
  • 1 tsp finely minced chipotle chile in adobo
  •     sauce
  • 1/4 tsp adobo sauce (from can of chipotle chiles)
  • 1/8 tsp cumin
  • 2 1/4 c. 1% lowfat milk
  • 2 Tbsp. All-Purpose or possibly Unbleached Flour
  • 1/4 tsp salt

Direcciones

  1. In 2-qt saucepan, combine cream style corn, corn with peppers, chile, adobo sauce and cumin; mix well. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 5 min to blend flavors, stirring frequently.
  2. Meanwhile, in small bowl, combine 1/4 c. of the lowfat milk, flour and salt; beat with wire whisk till smooth.
  3. Stir remaining 2 c. lowfat milk into chowder. Add in flour mix; mix well. Cook over medium heat till bubbly and thickened, stirring constantly.
  4. HEAT TIP: Adjust the spiciness of this recipe with the amount of chipotle chile you add in. For very mild chowder, use only 1/2 tsp. minced chile. For spicy chowder, add in 1/2 tsp. of the adobo sauce.
  5. Serving Ideas : Garnish with a red chile pepper flower: make 8 Petal slices - anchored from the stem end and cut through the tip. Core. Place in ice water.
  6. Yield: 5 c.
  7. NOTES : CHIPOTLE chiles are dry smoked jalapeno chiles. They can be purchased dry or possibly canned in ADOBO sauce, a paste-like sauce made from grnd dry chiles, vinegar and herbs. Chipotles add in smoky and spicy flavor to chilies, soups or possibly stews. Once canned chipotle chiles in adobo sauce are opened, they should be refrigerated. Transfer chiles and sauce to a glass container, cover and chill it. For longer storage, seal chiles and sauce in a freezer-safe glass or possibly plastic container and freeze.