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Chipotle Corn Chowder
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Chipotle Corn Chowder

This Chipotle Corn Chowder consists of fresh corn that is scraped from the cob and added to a creamy corn chowder recipe with an added kick of flavor from chipotle chiles.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Course: Soup
Cuisine: American

Ingredients

  • 4 lices Bacon finely chopped
  • 1 1/2 cups onion chopped
  • 2 potatoes such as Yukon Gold, cut into small cubes, about 8-12 oz, yellow fleshed
  • 2 celery finely chopped, ribs from the heart with leafy tops
  • 2 garlic grated or finely chopped, large cloves
  • salt
  • black pepper
  • 2 chipotle peppers in adobo sauce seeds removed and minced, canned
  • 32- ounces chicken stock
  • 6 corn scraped from cob, ears
  • 1 cup heavy cream
  • lime for serving, lime wedges, chopped parsley, finely chopped scallions, crumbles cotija cheese
  • flat-leaf parsley
  • scallion
  • cotija cheese

Instructions

    Cup of Yum
  1. Heat a large soup pot over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate.
  2. Add the onion, potatoes, celery and garlic to the pot. Season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 5 minutes. Stir in the minced chipotle chiles. Stir in the broth and bring to a boil. Lower the heat to a simmer.
  3. Add one-third of the corn kernels to a food processor. Add about 2 cups of the soup and puree. Pour the pureed mixture back into the soup pot and stir in the remaining corn. Add the cream and the reserved bacon and cook until slightly thickened and heated through.
  4. Serve the soup topped with parsley, scallions and cotija cheese. Squeeze lime over the soup before serving.

Notes

  • adapted from Every Day with Rachael Ray June/July 2009