Chipotle Corn Chowder
1 dried Chipotle pepper
1 teaspoon Olive oil
1/2 small Onion, diced (1/2 cup)
3 Garlic cloves, pressed or minced
2 cups fresh or frozen Corn kernels
1/2 teaspoon Chili powder
1/2 teaspoon Cumin
2 cups Vegetable stock (homemade or a low-sodium variety)
1/2 cup Soy milk (I used 2% regular milk as we were out of soy)
1/2 teaspoon salt
1 Tablespoon chopped Cilantro, plus additional leaves for garnish
1 Red bell pepper, seeded and diced
1 Green bell pepper, seeded and diced
Boil a small amount of water in pot or kettle. Once the water is boiling, place the chipotle pepper in a small heat-proof bowl and pour the hot water over the top of the pepper. Let the pepper soak in the hot water until it is soft, while you prep the rest of the ingredients, about 5-10 minutes. Once the pepper is soft, discard the water, cut the pepper in half, carefully remove any seeds, and finely chop the pepper.
Place a medium soup pot over medium-high heat, and add in the olive oil. Once the oil is warm, add the onion, garlic, and chipotle pepper. Cooking, stirring often, until the vegetables are soft.
Next, add the corn kernels, chili powder, and cumin to the soup pot. Stir well, and cook for about 5 minutes, or until the corn is mostly thawed (if using frozen corn).
Pour the vegetable stock into the pot, and bring the mixture to a gentle simmer. Cook for 10 minutes or until the corn is tender. Next add in the milk, and continue to simmer until the liquid is warmed through and well combined. Turn off the heat.
Use a stick blender, or carefully transfer the hot soup to a blender and puree. (Be careful blending hot liquids in the blender, as steam can become trapped under the lid and lead to an explosion!) Once the soup has reached a consistency that is to your liking (I went for a very smooth soup), stir in the salt and cilantro. Taste the soup to see if it needs additional salt or pepper (this will vary depending on the type of vegetable stock used).
Pour the soup into serving bowls and garnish with the diced bell peppers and additional cilantro if desired.
For each 3/4 cup serving, this soup has an estimated: 85 calories, 2 grams of fat, 217 milligrams of sodium, and 3 grams of protein.