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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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exchanges: 4 starch, 2 vegetable Ingredients:
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 1/4 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) |
Directions:
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.
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