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.
