Roasted corn, potato & chipotle chowder

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See original recipe at: andrea-thekitchenwitch.blogspot.com

kept byastoria708
recipe byandrea-thekitchenwitch.blogspot.com

Notes:

makes 8 servings, adapted for crockpot

Categories:
- Chipotle
- Corn
- crockpot
- Potato

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Ingredients:

2 ears corn, roasted
10 oz can green chiles, mild
2 chipolte in adobo, finely minced
4 small yellow potatoes, diced
1/2 onion, diced
3 cloves garlic, minced
1 t cumin
3 T butter
4 T flour
2 c milk
4 c veggie stock
4 oz grated extra sharp cheddar cheese
kosher salt & pepper

Roast the corn in an oven under the broiler until the corn is slightly charred all over. Allow to cool. Cut corn off the cob, discard cobs.
Add potatoes, corn, chiles, and chipotles to crockpot along with stock. Season with salt and pepper, to taste. Cook on low 5-8 hours.
In a large soup pot heat the butter until melted. Add the onion and garlic, cooking until the raw smell cooks out, about 5 minutes.
Add the flour and whisk well to incorporate. It will be quite dry, this is ok.
SLOWLY whisk in the milk, about 1/2 cup at a time. The 1st addition of milk will make a very thick paste, each further addition will smooth it out, whisk constantly to avoid lumps.
Add the cheese and stir well to melt .
Once cheese is melted and thoroughly incorporated, soup's on.
See more at http://andrea-thekitchenwitch.blogspot.com/2010/08/roasted-corn-potato-chipotle-chowder.html

See original recipe at andrea-thekitchenwitch.blogspot.com