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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Pour vegetable broth into the pot, bringing the mixture to a gentle simmer and allowing potatoes to become completely tender, approximately 10-12 minutes.
- Transfer approximately three cups of the soup to a high-powered blender, incorporating almond milk and smoky chipotle peppers for a creamy, spicy base.
- Blend the mixture until achieving a completely smooth consistency, then carefully return the puréed liquid back into the original pot.
- Integrate the blended mixture with the remaining soup, stirring thoroughly to create a uniform texture and temperature.
- Fold in freshly chopped basil, tasting and adjusting seasonings to enhance the overall flavor profile with additional salt or heat as desired.
- 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