Chipotle Corn Chowder with Shetake Mushrooms

Hmmm this site must have a language thing on it as it wont let me spell the correct spelling on the shi take mushrooms

Chipotle Corn Chowder with Shi take Mushrooms


2 cans chicken broth
1 teaspoon salt
1 1/2 cups diced potatoes (about 10 ounces)
1 pound package frozen corn
1 to 2 dried chipotle chili peppers, seeded*
10 shetake mushrooms**
1 medium onion, diced
1/2 red bell pepper, julienned
4 tablespoons butter
3 tablespoons flour
1 cup half and half (may use milk)
1 1/2 cups milk
1 teaspoon liquid smoke (optional)
1 teaspoon ground cumin
1 teaspoon sugar
2 tablespoons minced parsley


*Cut off top of pepper and split down one side. Scrape out seeds.

**Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2 inch slices and set aside.

Add chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer until potatoes are tender (about 10 to 15 minutes).

Melt butter in sauté pan. Sauté red bell pepper strips for 3 minutes. Add onions and sliced mushroom tops and continue to sauté until onions are translucent. Stir in flour and continue cooking, stirring, to cook flour for about 2 minutes.

Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or to a food mill. Purée. Add mixture back to stockpot. Add the sautéed vegetables, cream, milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add parsley.

Ladle into soup bowls. Serve with a hearty bread.