1 stalk celery, diced
2 yellow potatoes, diced
2 1/2 cups frozen sweet corn
1/2 chipotle chile in adobo sauce, diced
1 bay leaf
2 cups vegetable broth
13.5oz can coconut milk
1 Tbs chopped fresh parsley
1) Heat oil in large, heavy saucepan over medium heat. Add celery and saute 5 minutes, or until soft.
2) Add potatoes, corn, chipotle chile, bay leaf and vegetable broth. Bring to a boil and cook 5 minutes, stirring frequently.
3) Reduce heat to medium-low and simmer 10-15 minutes, until potatoes are tender. Remove bay leaf.
4) Stir in coconut milk and parsley. Season with salt and pepper, if desired.
Review: I used a whole chipotle pepper and a few spoonfuls of the adobo sauce from the can. So, my chowder was REALLY spicy. It was so good, but hard to manage at work as I looked like I had been crying after eating this! It's full of flavor and very filling, however. Adjust the spices to your own comfort level.
Adapted from:
http://www.vegetariantimes.com/recipe/spicy-corn-chowder/
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