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Spicy Potato and Corn Chowder

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Print Recipe
Potato Type: Russet
Prep Method: BoiledPan Fried

Dish

SoupSide DishMain Dish

Prep Time

15 Mins

Cook Time

45 Mins

Serving

Serves 8

Ingredients

  • 4 bacon slices
  • 2 leeks, halved and sliced
  • 3 large russet potatoes, peeled and cubed
  • 2 poblano peppers, seeded and chopped
  • 3 carrots, sliced
  • 4 cups reduced-sodium chicken broth
  • 2 cups coconut milk, divided
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon coarse salt
  • ½ teaspoon pepper
  • 1½ cups frozen corn kernels
  • 1 cup cooked and chopped chicken
  • Chopped fresh cilantro, for garnish

Preparation

  1. In a large stockpot over medium-high heat, cook bacon slices until crispy, turning once. Remove from pan and set aside.
  2. Add the leeks, peppers, carrots and potatoes to the pot. Sauté until the leeks have softened and are slightly translucent.
  3. Add the chicken broth and 1½ cups of coconut milk. Bring to a boil.
  4. Meanwhile, whisk together the remaining coconut milk with the flour In a small bowl until smooth.
  5. Add the flour mixture to the soup and stir until combined.
  6. Add the salt and pepper and allow the soup to simmer over medium-low heat until the potatoes have softened, about 15 minutes.
  7. Add the corn and chicken and continue to cook until heated through.
  8. Garnish with fresh cilantro and bacon before serving.

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Recipe By: Melissa Belanger

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Nutrition Facts Per Serving

Calories

350

Fat

15g

Sodium

670mg

Cholesterol

20g

Vitamin C

10mg

Carbohydrates

41g

Fiber

5g

Protein

15g

Potassium

1070mg

Sugar

5g

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