Bright & Zesty Summery Chipotle Corn Chowder Recipe

Comfort meets zesty brilliance in this chipotle corn chowder that promises pure culinary magic.

Smoky peppers dance through creamy kernels, creating an unexpected flavor symphony.

Southwest-inspired ingredients weave together like a warm culinary embrace.

Hearty spoonfuls deliver unexpected depth and complexity with each bite.

Crisp seasonal corn becomes the secret weapon in this soul-satisfying soup.

Subtle heat and rich textures make this chowder an instant crowd-pleaser.

You’ll want to savor every single spoonful of this incredible creation.

What Makes This Chipotle Corn Chowder Shine

• A Summery Chipotle Corn Chowder Adventure
• Prepare this delightful chowder in just 30 minutes, making it perfect for busy weeknights when hunger strikes and time is short.
• Adapt the recipe to suit your taste by adjusting spice levels, swapping vegetables, or adding protein like shredded chicken or crispy bacon for extra flavor.
• Packed with fresh vegetables and using almond milk, this chowder offers a nutritious meal that doesn't compromise on taste or satisfaction.
• Serve this vibrant, colorful chowder at backyard barbecues, potlucks, or casual dinner parties where guests will be impressed by its smoky-sweet flavor profile.

Ingredients for a Summer-Style Corn Chowder

Main Ingredients:

Vegetables: – Onion, Potatoes, Garlic, Corn, Zucchini: Fresh vegetables provide depth of flavor and hearty texture for the chowder, with sweet corn and creamy potatoes as key components.

Liquid Base: – Vegetable Broth, Almond Milk: Broth creates the soup’s foundation with rich, savory notes, while almond milk adds creamy smoothness without dairy.

Flavor Enhancers: – Chipotle Peppers, Basil, Salt: Chipotle peppers deliver smoky heat, basil offers fresh herbal notes, and salt balances and intensifies overall taste.

Cooking Fat: – Olive Oil: Provides a smooth cooking medium and subtle fruity undertone for sautéing vegetables.

Steps to Create Creamy Chipotle Corn Bliss

Step 1: Prepare Vegetable Base

Heat olive oil in a large pot over medium heat. Add onions and potatoes, cooking until onions become translucent and slightly softened, stirring occasionally to prevent sticking.

Step 2: Build Flavor Layers

• Minced garlic
• Fresh corn kernels
• Diced zucchini
• Salt

Sauté the mixture for 5 minutes, allowing vegetables to develop a rich, aromatic profile.

Step 3: Create Soup Foundation

Pour vegetable broth into the pot, bringing contents to a gentle boil. Reduce heat and let simmer, allowing potatoes to become tender and flavors to meld together, approximately 10-15 minutes.

Step 4: Create Creamy Texture

• Almond milk
• Chopped chipotle peppers

Blend until smooth and creamy, creating a velvety consistency.

Step 5: Finish and Incorporate

Return blended mixture to the pot, stirring thoroughly. Fold in fresh chopped basil. Taste and adjust seasoning as desired.

Step 6: Serve and Enjoy

Ladle chowder into serving bowls. Garnish with preferred toppings. Serve warm or at room temperature for a delightful summer meal.

Tips for a Sweet and Smoky Chowder Finish

• Boost Vegetable Softness: Dice potatoes and zucchini into uniform, small cubes to ensure even cooking and faster vegetable breakdown.
• Control Spice Level: Add chipotle peppers gradually, tasting as you blend to customize heat intensity without overwhelming the chowder's delicate flavors.
• Enhance Creaminess: Use an immersion blender directly in the pot for smoother texture and easier cleanup if you prefer not to transfer hot soup to a blender.
• Maximize Flavor Depth: Let the soup simmer longer than recommended to allow vegetables to release more intense, rich flavors and develop a deeper taste profile.
• Quick Dairy-Free Adaptation: Replace almond milk with coconut milk for added richness or vegetable broth for a lighter consistency if managing dietary restrictions.

Best Ways to Store and Reheat Corn Chowder

• Store leftover chowder in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour chowder into freezer-safe containers, leaving some space for expansion. Freeze for maximum 2 months. Frozen chowder might separate slightly when thawed.
• Warm gently over medium-low heat, stirring occasionally. Add a splash of broth or almond milk to restore creamy consistency if needed. Avoid boiling to prevent separation.
• Heat in short 30-second intervals, stirring between each interval. Check temperature and consistency to ensure even warming without overcooking vegetables.

Great Pairings for This Chipotle Delight

• Whip up a light arugula salad with citrus vinaigrette to contrast the chowder's creamy texture and enhance its smoky chipotle notes.
• Select a chilled Sauvignon Blanc or Pinot Grigio to cut through the soup's richness and complement its summery vegetable profile.
• Choose a rustic sourdough or herbed focaccia to provide a crunchy texture that perfectly dips into the smooth, spicy chowder.
• Sprinkle extra chopped basil, cilantro, or green onions to brighten the dish and add a layer of fresh, zesty flavor.

Fresh Takes on Classic Corn Chowder

• Vegan Protein Power: Replace almond milk with coconut milk and add cubed tofu or tempeh for extra protein, making it perfect for plant-based diets.
• Gluten-Free Garden Harvest: Use gluten-free vegetable broth and ensure all ingredients are certified gluten-free, ideal for those with celiac or gluten sensitivity.
• Spicy Southwest Style: Increase chipotle peppers, add diced green chiles, and top with fresh cilantro and jalapeño slices for a bolder, more intense flavor profile.
• Low-Carb Cauliflower Swap: Substitute potatoes with cauliflower florets and reduce corn quantity to create a lower-carbohydrate version that's keto-friendly and lighter.

FAQ: Chipotle Corn Chowder Edition

• Can I make this chowder vegetarian or vegan?

Yes, this recipe is already vegetarian and vegan-friendly. It uses olive oil, vegetable broth, almond milk, and only plant-based ingredients, making it perfect for those following a plant-based diet.

• How spicy is this chowder with chipotle peppers?

The chipotle peppers add a smoky, moderate heat. You can control the spice level by adding fewer peppers or removing the seeds. Start with a small amount and adjust to your personal spice tolerance.

• Do I need a high-powered blender to make this soup?

A standard blender works fine for this recipe. If you don’t have a blender, you can use an immersion blender directly in the pot or mash some potatoes with a potato masher to create a creamy texture.

• Can I use frozen corn instead of fresh corn?

Absolutely! Frozen corn is a great substitute for fresh corn. Just thaw it before adding to the pot. The flavor and texture will be very similar to using fresh corn.

Summery Chipotle Corn Chowder Recipe

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4.9 from 24 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Creamy Summery Chipotle Corn Chowder dances with smoky southwestern flavors that whisper sweet summer memories. Hearty kernels nestled in rich broth promise comfort and zest, inviting you to savor each spoonful of this delightful culinary escape.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 3 cups corn kernels (fresh or frozen)
• 3 cups diced red potatoes (about 3 medium)
• 1 medium zucchini, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced

Liquids and Seasonings:

• 3 cups vegetable broth
• 1 cup unsweetened almond milk (or dairy milk)
• 2 tablespoons olive oil
• 1–2 chipotle peppers in adobo sauce, chopped (adjust to taste)
• 1 teaspoon salt, plus more to taste

Optional Toppings:

• ½ cup fresh basil, chopped
• Drizzle of pesto
• Extra basil or green onions
• Olive oil or chili oil
• Crushed tortilla chips or toasted pepitas

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Instructions

1. Heat olive oil in a large pot over medium temperature, sautéing diced onions and cubed potatoes until onions become translucent and potatoes begin to soften.
2. Introduce minced garlic, fresh corn kernels, and diced zucchini into the pot, seasoning with salt and continuing to cook until vegetables develop a tender texture.
3. Pour vegetable broth into the pot, bringing the mixture to a gentle simmer and allowing potatoes to become completely tender, approximately 10-12 minutes.
4. Transfer approximately three cups of the soup to a high-powered blender, incorporating almond milk and smoky chipotle peppers for a creamy, spicy base.
5. Blend the mixture until achieving a completely smooth consistency, then carefully return the puréed liquid back into the original pot.
6. Integrate the blended mixture with the remaining soup, stirring thoroughly to create a uniform texture and temperature.
7. Fold in freshly chopped basil, tasting and adjusting seasonings to enhance the overall flavor profile with additional salt or heat as desired.
8. Serve the chowder in warm bowls, garnishing with optional toppings like fresh herbs, cracked pepper, or a drizzle of cream for added visual appeal and texture.

Notes

• Customize heat levels by adjusting the number of chipotle peppers, perfect for those who prefer mild or spicy dishes.
• Use plant-based milk alternatives like oat or soy milk to make the chowder completely vegan-friendly.
• Roast corn kernels beforehand for an enhanced smoky flavor that complements the chipotle peppers beautifully.
• Add diced bacon or shredded chicken for a protein boost if you want a non-vegetarian version of this hearty soup.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 10 g
• Protein: 28 g
• Cholesterol: 85 mg