There’s just something magical about a bowl of Summery Chipotle Corn Chowder. Imagine the sweetness of sun-ripened corn, mingling beautifully with smoky chipotle heat and a squeeze of fresh lime. This gluten-free, vegetarian chowder is rich, creamy, and dotted with pops of vibrant color—and it comes together easily, making it the perfect dish for warm afternoons, cozy evenings, or summer get-togethers with friends.

Summery Chipotle Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

Building extra flavor doesn’t require a massive shopping list—just a few honest ingredients that play off each other wonderfully. Each element in this chowder brings its own bit of magic, from sweet corn and buttery Yukon gold potato to that signature chipotle smokiness and zingy fresh lime.

Olive oil: The starting point for sautéing and layering flavor, plus a subtle fruitiness that brings out the corn’s natural sweetness.
Yellow onion (chopped): Offers essential savory depth and a gentle sweetness as it softens in the pot.
Garlic (minced): Adds aromatic warmth and a punchy backbone to every spoonful.
Chipotle pepper in adobo sauce (minced): That irresistible smoky spice that gives this chowder a bold personality.
Smoked paprika: Doubles down on smokiness for a beautiful flavor foundation.
Fresh or frozen corn kernels: The heart of the dish—juicy, bright, and bursting with sweetness, especially if you use corn off the cob in peak season.
Yukon gold potato (diced): Lends creamy texture and delicate richness without overpowering the other flavors.
Vegetable broth: Brings everything together in a light yet flavorful base that keeps this chowder vegetarian.
Whole milk or unsweetened non-dairy milk: Makes the chowder luxuriously creamy—oat or cashew milk are lovely non-dairy options.
Salt: Enhances all the other flavors—don’t skip it!
Black pepper: For just the right touch of gentle heat.
Lime juice: The secret ingredient that lifts the flavors and adds a hint of brightness at the end.
Fresh cilantro (chopped): A burst of freshness in every bite, perfect for that summery vibe.
Optional toppings: avocado, tortilla strips, extra lime wedges: Add contrasting textures and colors, plus even more flavor possibilities.

How to Make Summery Chipotle Corn Chowder

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and let it cook for about 3 to 4 minutes, stirring occasionally until it turns translucent and soft. As soon as the onion sweetens and fills your kitchen with that savory aroma, you’ll know you’re on the right track.

Step 2: Add Flavors and Spices

Stir in the minced garlic, chopped chipotle pepper, and smoked paprika. Give everything a good mix and let them cook together for about a minute. This tiny bit of time is key—the garlic will mellow, and the spices will bloom, becoming fragrant and deeply flavorful.

Step 3: Simmer Corn and Potatoes

Toss in the corn kernels and diced Yukon gold potato, then pour in the vegetable broth. Bring the mixture up to a boil, then reduce the heat so it simmers gently. After about 15 to 20 minutes, the potatoes should be tender and the broth infused with all those vegetable and spice notes.

Step 4: Create that Creamy Chowder Texture

For that classic chowder richness, it’s time to blend. Carefully transfer about half of the soup to a blender and blitz until smooth, or use an immersion blender right in the pot for a rustic, partially creamy effect. Pour the blended mixture back into the pot to get that satisfying combination of creamy-and-chunky.

Step 5: Finish and Adjust

Stir in the milk, fresh lime juice, salt, and black pepper. Let the chowder simmer for a final 5 minutes so everything melds beautifully. Now’s your chance to taste—adjust salt, pepper, or chipotle if you’d like more punch. Finish with a shower of chopped cilantro, and get ready to dig in!

How to Serve Summery Chipotle Corn Chowder

Garnishes

The best bowl of Summery Chipotle Corn Chowder deserves all the fun toppings: a scattering of fresh cilantro, creamy cubes of avocado, crispy tortilla strips, and wedges of lime for that final pop. Each adds a different texture and level of brightness to your bowl.

Side Dishes

Pair your chowder with a simple green salad, buttery cornbread, or a crusty baguette to soak up every last drop. I also love serving it alongside grilled vegetables or a platter of summer tomatoes—it makes everything feel extra sun-kissed and special.

Creative Ways to Present

For a showstopping presentation, ladle the Summery Chipotle Corn Chowder into hollowed-out bread bowls or serve in wide, shallow bowls topped with a colorful row of garnishes. Try mini individual servings in mugs for summer parties, or top with crumbled queso fresco for extra creaminess.

Make Ahead and Storage

Storing Leftovers

Let your leftover chowder cool, then transfer to an airtight container and store in the fridge for up to 3-4 days. The flavors get even deeper and more delicious with a little time—plus, it’s great for quick lunches or easy dinners throughout the week.

Freezing

Summery Chipotle Corn Chowder freezes surprisingly well, especially if you use non-dairy milk. Pour cooled chowder into freezer-safe containers, leaving a bit of space at the top, and freeze for up to three months. Thaw overnight in the fridge whenever you need a comforting bowl.

Reheating

To reheat, simply pour the chowder into a pot and warm over medium heat, stirring occasionally. If it thickens too much after chilling, just add a splash of broth or milk to loosen it up. In a hurry? Microwave individual servings, stirring once or twice for even heating.

FAQs

Can I make Summery Chipotle Corn Chowder vegan?

Absolutely! Just swap the whole milk for your favorite unsweetened non-dairy milk—oat, cashew, or almond all work beautifully. This keeps the chowder creamy while making it completely plant-based.

How spicy is this chowder with one chipotle pepper?

One chipotle pepper in adobo gives a pleasant, warming spice that most people find mild to moderate. If you’re a heat-lover, feel free to add a second pepper or a bit of extra adobo sauce—taste as you go. Prefer it mild? Use half a pepper instead.

Can I use canned corn or only fresh/frozen?

Fresh or frozen corn definitely gives the sweetest, brightest flavor, but canned corn can be used in a pinch. Just be sure to drain it well and adjust the salt to taste, since canned veggies can be a bit saltier.

What’s the best way to blend the chowder?

If you want a super silky chowder, use a countertop blender and blend half to all of the soup. For a chunkier, rustic texture, an immersion blender does the trick and saves on washing up. Either way, blending just part of the soup is the secret to a great texture.

Can I make this Summery Chipotle Corn Chowder ahead of time?

Yes! This dish actually tastes even better after a few hours or overnight in the fridge, as the flavors meld. Just reheat gently before serving and freshen up with extra cilantro or a squeeze of lime.

Final Thoughts

This Summery Chipotle Corn Chowder is pure joy in a bowl—creamy, smoky, and bright with the snap of summer corn. There’s so much comfort and flavor in every bite, and it’s remarkably easy to make. Whether you’re making it for yourself or sharing with friends, I hope it becomes one of your new favorites, too!

Summery Chipotle Corn Chowder Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

A summery twist on classic corn chowder, this Chipotle Corn Chowder is creamy, smoky, and slightly spicy. Perfect for a light and flavorful meal.

Ingredients

Scale

Main Chowder:

1 tablespoon olive oil
1 small yellow onion (chopped)
2 cloves garlic (minced)
1 chipotle pepper in adobo sauce (minced)
½ teaspoon smoked paprika
4 cups fresh or frozen corn kernels
1 large Yukon gold potato (diced)
3 cups vegetable broth

Additional Ingredients:

1 cup whole milk or unsweetened non-dairy milk
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lime juice
¼ cup chopped fresh cilantro
Optional toppings: avocado, tortilla strips, extra lime wedges

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Instructions

Heat olive oil: In a large pot over medium heat, add the onion and cook until softened.
Add flavor: Stir in garlic, chipotle pepper, and smoked paprika for 1 minute.
Cook chowder: Add corn, potato, and broth. Simmer until potato is tender.
Blend: Transfer half to a blender, then return to pot.
Finish: Stir in milk, lime juice, salt, and pepper. Simmer for 5 minutes.
Adjust and serve: Taste, adjust seasoning, and serve hot with cilantro and toppings.