KitchenAid KFP720, KFP730, KFP710 manual Chipotle Corn Chowder

Chipotle Corn Chowder

1 clove garlic

1medium onion, cut into 1-inch pieces

1celery stalk, cut into 1-inch pieces

2tablespoons fresh parsley

2tablespoons vegetable oil

2cups fresh or frozen (thawed) corn kernels

1-2 teaspoons chopped chipotle chile with

1⁄4 teaspoon adobo sauce*

1medium carrot

2medium potatoes, peeled if desired

3cups water

11⁄4 teaspoons salt

1⁄4 teaspoon pepper

11⁄2 cups milk

1 tablespoon 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) 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.

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