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  • Chipotle Corn Chowder With Shitake Mushrooms

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    Chipotle Corn Chowder With Shitake Mushrooms
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 can chicken broth
    • 1 tsp salt
    • 1 1/2 c. diced potatoes (about 10 ounces)
    • 1 lb package frzn corn
    • 2 x dry chipotle chili peppers, seeded*
    • 10 x Shitake mushrooms**
    • 1 med onion, diced
    • 1/2 x red bell pepper, julienned
    • 4 Tbsp. butter
    • 3 Tbsp. flour
    • 1 c. half & half (may use lowfat milk)
    • 1 1/2 c. lowfat milk
    • 1 tsp liquid smoke (optional)
    • 1 tsp grnd cumin
    • 1 tsp sugar
    • 2 Tbsp. chopped parsley

    Directions

    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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