Description
This Summery Chipotle Corn Chowder is a delightful blend of smoky chipotle, sweet corn, and creamy textures, perfect for a comforting meal on a cool evening.
Ingredients
For the 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
- ¼ cup chopped fresh cilantro
Optional Toppings:
- Avocado
- Tortilla strips
- Extra lime wedges
Instructions
- Heat olive oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic, chipotle pepper, and smoked paprika.
- Add corn and potato: Stir in corn, diced potato, and vegetable broth. Simmer until potato is tender.
- Blend part of the chowder: Transfer half to a blender and blend until smooth. Return to the pot.
- Finish the chowder: Stir in milk, lime juice, salt, and pepper. Simmer for a few more minutes.
- Serve: Garnish with cilantro and desired toppings before serving hot.
Notes
- Add an extra chipotle pepper for more heat.
- Use fresh sweet corn for a seasonal twist.
- This chowder can be made dairy-free with plant-based milk.
