Chipotle-Corn Chowder

Looking for a meatless dinner? Then check out this wonderful chowder made with corn and chipotle chili – ready in 25 minutes. MORE+ LESS-

By Pillsbury Kitchens

October 18, 2010

can (14.75 oz.) cream-style corn

can (11 oz.) vacuum-packed whole kernel corn with red and green peppers

teaspoon finely chopped chipotle chile in adobo sauce (from 11-oz. can)

1/4

teaspoon adobo sauce (from can of chipotle chiles)

1/8

teaspoon cumin

2 1/4

cups milk

tablespoons all-purpose flour

1/4

teaspoon salt

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1

In 2-quart saucepan, combine cream style corn, corn with peppers, chile, adobo sauce and cumin; mix well. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 5 minutes to blend flavors, stirring frequently.
2

Meanwhile, in small bowl, combine 1/4 cup of the milk, flour and salt; beat with wire whisk until smooth.
3

Add remaining 2 cups milk to chowder. Stir in flour mixture until well blended. Cook over medium heat until bubbly and thickened, stirring constantly. Boil 1 minute.

Make quick work of blending the milk and flour mixture in this and other recipes. Invest in a small jar with a tight-fitting lid. When it's time to mix this common thickening mixture, just measure, cover tightly and shake until blended!