Chipotle & Corn Chowder

• 1 tablespoon olive oil
• 2 cups thinly sliced leeks (6 medium)
• 1 cup chopped sweet red peppers or 1 cup green sweet pepper
• 3 cups reduced-sodium chicken broth
• 3 cups fresh corn or 3 cups frozen whole kernel corn
• 2 14 cups finely chopped red potatoes (3 medium)
• 1 -3 teaspoon chopped chipotle chile in adobo
• 1 teaspoon paprika
• 2 tablespoons all-purpose flour
• salt (optional)

1. In a large saucepan heat olive oil over medium heat.
2. Cook and stir leeks and sweet pepper in hot oil about 10 minutes or until tender.
3. Add 2 3/4 c of the broth into the saucepan.
4. Return to boiling.
5. Stir in corn, potatoes, chipotle peppers, and paprika.
6. Bring to boiling; reduce heat.
7. Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
8. Meanwhile, in a screw-top jar combine the remaining 1/4 c broth and the flour.
9. Cover and shake until smooth; stir into potato mixture.
10. Cook and stir until slightly thickened and bubbly.
11. Cook and stir for 1 minute more.
12. If desired, season with salt.

olive oil, leeks, sweet red peppers, chicken broth, fresh corn, red potatoes, chipotle chile, paprika, flour, salt

Taken from www.food.com/recipe/chipotle-corn-chowder-81030 (may not work)