When summer corn reaches peak sweetness, there’s truly nothing better than a big, cozy bowl of Summery Chipotle Corn Chowder. This soup marries the vibrant, golden kernels of fresh corn with smoky chipotle pepper, creamy potatoes, and a touch of lime. The result? A sunny, rich chowder with a gentle kick that tastes like summer got a spicy, flavorful upgrade. It’s impossible not to adore every spoonful!
Ingredients You’ll Need
Summery Chipotle Corn Chowder comes together with everyday ingredients you might already have in your kitchen. Each component is packed with flavor, lending its unique flair—whether it’s natural sweetness, smokiness, or bright freshness—to the finished chowder.
- Olive oil: Offers a fruity, silky foundation for sautéing the aromatics and draws out their best flavors.
- Yellow onion: Gives the chowder natural sweetness and aromatic depth.
- Garlic: Essential for a savory, homey warmth that enhances the entire dish.
- Chipotle pepper in adobo: Lends smoky heat and a signature, subtle kick—add more if you like it spicier!
- Smoked paprika: Doubles down on the smoky notes and brings out a gorgeous color.
- Fresh or frozen corn kernels: The heart of the chowder; use peak season corn for the brightest, juiciest flavor.
- Yukon gold potato: Adds creaminess and body while letting the other flavors shine.
- Vegetable broth: Infuses the chowder with cozy, savory undertones.
- Whole milk or non-dairy milk: Balances spice with a silky, creamy finish—oat or cashew milk work beautifully for dairy-free.
- Salt and black pepper: Snaps all the flavors into focus—taste and tweak as needed.
- Lime juice: A zingy, tangy finish that wakes up the entire bowl.
- Fresh cilantro: For herbaceous pop and color—omit if you’re not a fan.
- Optional toppings (avocado, tortilla strips, lime): Each adds an individual flair and a bit of extra excitement to your bowl.
How to Make Summery Chipotle Corn Chowder
Step 1: Sauté Aromatics
Begin by heating your olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 3 to 4 minutes, stirring often, until it turns translucent and wonderfully fragrant. This step builds a flavor-packed base for your Summery Chipotle Corn Chowder.
Step 2: Add Garlic, Chipotle, and Paprika
Stir in your minced garlic, chipotle pepper, and smoked paprika. Let everything sizzle together for a full minute, just until the garlic is soft and the spices bloom. This quick, aromatic bath truly unlocks the smoky, savory character of the chowder.
Step 3: Build the Body with Veggies
Add the corn, diced Yukon gold potato, and vegetable broth. Increase the heat and bring the mixture to a gentle boil. Stir, then lower the heat to a steady simmer. Let the chowder bubble away, uncovered, for 15 to 20 minutes until the potatoes are fork-tender and the flavors have melded into an inviting, golden pot.
Step 4: Blend for Creaminess
Now it’s time to give Summery Chipotle Corn Chowder its signature texture! Carefully ladle about half of the chowder into a blender, then purée until creamy and smooth—leave some corn and potato chunks behind for the best texture. Alternatively, pulse an immersion blender directly in the pot to your desired consistency.
Step 5: Add Creamy Goodness and Brightness
Return the blended chowder to your pot and pour in the milk, lime juice, salt, and pepper. Stir it all together and let the chowder simmer for another five minutes. Taste and add more salt, pepper, or chipotle if you want extra oomph. This step brings creaminess and a sunny zing from the lime.
Step 6: Top and Serve
Ladle your Summery Chipotle Corn Chowder into bowls and top with chopped cilantro. Pile on the optional toppings—think avocado, crispy tortilla strips, or an extra squeeze of lime. Now you’re ready to dig into summer in a bowl!
How to Serve Summery Chipotle Corn Chowder
Garnishes
The finishing touch is always a joy! Chopped fresh cilantro is classic for this chowder, but don’t be shy with sliced avocado, toasted tortilla strips, or vibrant extra lime wedges. A sprinkle of chili flakes, crumbled cotija cheese, or thinly sliced scallions can send your Summery Chipotle Corn Chowder right over the top, too.
Side Dishes
This chowder shines as a meal on its own but pairs fabulously with a simple green salad dressed in lime vinaigrette or a stack of crusty grilled bread to scoop up every last bit. For a more substantial dinner, try it with classic cheese quesadillas or a big bowl of tortilla chips for dipping.
Creative Ways to Present
To make your Summery Chipotle Corn Chowder extra special, try serving it in hollowed-out bread bowls, or mini cups for a party starter. Swirl crema or sour cream on top for an artistic finish, or scatter colorful microgreens for restaurant-style flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the refrigerator. It will stay fresh for up to three days, and you’ll often find the flavors meld and get even better as it rests.
Freezing
This chowder freezes beautifully! Let it cool completely, then portion into freezer-safe containers. It will keep for up to two months. For best results, freeze before adding fresh garnishes or toppings, and use plant-based milk if you’re planning on freezing the whole batch.
Reheating
To reheat Summery Chipotle Corn Chowder, simply simmer gently on the stovetop, stirring occasionally until hot. You can also microwave smaller servings in a covered bowl, stirring every minute to heat evenly. If it thickens in the fridge or freezer, stir in a splash of broth or milk to loosen it up.
FAQs
Can I make Summery Chipotle Corn Chowder vegan?
Absolutely! Just swap in your favorite unsweetened non-dairy milk like oat, almond, or cashew for the creamiest vegan bowl. You might also like to use plant-based sour cream or cheese toppings.
Do I have to use fresh corn, or is frozen fine?
No worries if fresh corn isn’t in season—frozen corn works beautifully and is picked at the peak of sweetness. Just measure out the kernels and add them right from the freezer. If you can grab some fresh, though, it really makes Summery Chipotle Corn Chowder shine!
How spicy will this chowder be?
The spice level is gently warming with one chipotle pepper. For more heat, add an extra chipotle or a dash of adobo sauce. To mellow things out, use half a pepper or scrape out the seeds before chopping.
Can I blend the whole chowder if I want it fully smooth?
Definitely! Blending the entire pot will give you a silky, creamy chowder—just keep in mind you’ll lose some texture from the corn and potatoes. Customize the smoothness to your liking for a personal twist on Summery Chipotle Corn Chowder.
What else can I add for extra flavor?
Chopped red bell pepper, a sprinkle of cumin, or a handful of shredded cheese make tempting mix-ins. Try topping each bowl with a swirl of crema, smoked sea salt, or diced tomatoes for more flavor layers.
Final Thoughts
If you’re looking for a bowl of comfort that captures the very spirit of summer with a playful smoky kick, Summery Chipotle Corn Chowder has you covered. Give this recipe a try, and prepare to fall in love with its vibrant flavors—your kitchen (and your taste buds) will thank you!
Print
Summery Chipotle Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
This Summery Chipotle Corn Chowder is a perfect blend of smoky, spicy flavors with creamy corn goodness, creating a comforting soup that’s ideal for summer nights or any time you crave a hearty, flavorful dish.
Ingredients
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
- 1 cup whole milk or unsweetened non-dairy milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
Optional Toppings:
- Avocado
- Tortilla strips
- Extra lime wedges
Instructions
- Heat olive oil: In a large pot over medium heat, sauté chopped onion until softened.
- Add flavors: Stir in garlic, chipotle pepper, and smoked paprika; cook until fragrant.
- Cook chowder: Add corn, potato, and broth. Simmer until potato is tender.
- Blend: Puree half the chowder, then return to pot.
- Finish: Stir in milk, lime juice, salt, and pepper. Simmer briefly.
- Serve: Top with cilantro and desired toppings before serving hot.
Notes
- Add an extra chipotle pepper for more heat.
- Use fresh sweet corn when in season.
- Chowder can be made dairy-free with plant-based milk.
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