Spicy Corn Chowder W/ Cornbread

Source: http://www.tasteofhome.com/recipes/corn-chowder-with-dumplings/

This soup recipe has some kick! The heat is coming from the chipotle peppers in adobe sauce. I saved the extra peppers from the can and froze it, I later added it to a batch of chili! Yum! I did of course make some changes to the recipe like I always do!

Ingredients

• 2 1 large onion, chopped
• 2 teaspoons canola oil Olive Oil
• 4 cups chicken broth Water & Boullion Paste
• 3 cups frozen corn
• 2 cups 4 cups cubed peeled potatoes
• 1 cup heavy whipping cream
• 1 to 3 teaspoons minced chipotle pepper in adobo sauce
• 1/4 teaspoon salt

In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Note: I found the canned Chipotle Peppers in Adobo Sauce in the Hispanic aisle

I did make cornbread on the side to serve with the soup, I just used the recipe on the back of a cornmeal container!