23
1 clove garlic
1 medium onion, cut
into 1-inch (2.5 cm)
pieces
1 celery stalk, cut into
1-inch (2.5 cm)
pieces
2 tablespoons (30 ml)
fresh parsley
2 tablespoons (30 ml)
vegetable oil
2 cups (475 ml) fresh
or frozen (thawed)
corn kernels
1-2 teaspoons (5-10 ml)
chopped chipotle
chile with
1
⁄
4
teaspoon (1 ml)
adobo sauce*
1 medium carrot
2 medium potatoes,
peeled if desired
3 cups (710 ml) water
1
1
⁄
4
teaspoons (6 ml) salt
1
⁄
4
teaspoon (1 ml)
pepper
1
1
⁄
2
cups (355 ml) milk
1 tablespoon (15 ml)
flour
Position multipurpose blade in work bowl. With
processor running, add garlic. Process to chop, 5 to
7 seconds. Add onion, celery, and parsley. Process
to finely chop, 8 to 10 seconds.
Heat oil in large saucepan or Dutch oven over
medium-high heat. Add garlic, onion, and celery.
Cook 2 to 4 minutes, until crisp-tender, stirring
occasionally.
Add corn and chipotle chile to work bowl. Process
to partially puree, 5 to 10 seconds, scraping sides
once if necessary. Remove to saucepan.
Exchange multipurpose blade for reversible
slicing/shredding disc to shred. Add carrot and
potatoes, cutting to fit feed tube if necessary.
Process to shred. Add to saucepan. Add water, salt,
and pepper. Heat to boiling, stirring frequently.
Reduce heat to medium-low. Cover. Cook for 15
minutes, until vegetables are tender, stirring
occasionally.
Combine milk and flour in small mixing bowl. Add
to saucepan. Stir to mix. Heat to boiling. Cook and
stir until thickened and bubbly.
Yield: 7 (about 1 cup [235 ml]) servings.
*Chipotle chilies in adobo sauce are available in
cans in the Mexican food section of most grocery
stores. To store remaining chilies and sauce for
future use, place in freezer-duty plastic resealable
bag. Store flat in freezer; break off chilies and sauce
with a fork for use in future recipes.
Per serving: About 180 cal, 5 g pro, 30 g carb, 6 g
total fat, 1.5 g sat fat, 5 mg chol, 470 mg sod.
Chipotle Corn Chowder
