INGREDIENTS
1
Carrot, large
2
stalks Celery
1
Chipotle pepper
3 cloves
Garlic
1
Jalapeno
1 1/2
lbs Red potatoes, skins on
16 oz
Sweet corn, frozen
1
Yellow onion, medium sweet
4 1/2 cups
Vegetable broth
2 tbsp
Chipotle sauce
1/2 tsp
Chili powder
2 tbsp
Flour
1/2 tsp
Paprika, smoked
1/2 tsp
Salt
2 tsp
Olive oil
2 tablespoons liquid from the cooked soup