Corn and sweet potato chowder with chipotle from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 118) by Mark Bittman

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Notes about this recipe

  • Delys77 on October 31, 2011

    This is good but might need a bit of tweaking. The roux with the corn meal and oil works partially but it does a passable job. You can up the chipotle and decrease the corn a bit as the soup is a bit sweet. So if you up the heat and drop the sweetness a bit you'll end up with a better result.

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