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
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.
Notes
- Add an extra chipotle pepper for more heat.
- Use fresh sweet corn when in season.
- Make it dairy-free with plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg