Chipotle Corn Chowder
Dive into a bowl of smoky, creamy comfort with this Chipotle Corn Chowder, a flavor-packed fusion of sweet summer corn, hearty russet potatoes, and a bold kick of chipotle peppers in adobo sauce. This one-pot wonder balances the creaminess of heavy cream with the subtle heat of smoked paprika and ground cumin, creating a satisfying soup that's both rich and lightly spiced. Blending half the chowder gives it a silky texture, while leaving chunky bits of corn and potatoes for a rustic, hearty bite. Perfect for weeknight dinners or cozy gatherings, this chowder can be garnished with fresh cilantro for an herby touch and served with crusty bread on the side. Ready in under an hour, this crowd-pleaser is a must-try for soup lovers who crave a little heat.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 3 medium Russet potatoes, peeled and diced
- 4 cups Sweet corn kernels (fresh or frozen)
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 Chipotle peppers in adobo sauce, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Heat a large pot over medium heat and add butter and olive oil. Once melted, add the diced onion and cook for 5-7 minutes until softened and translucent.
Add minced garlic and cook for an additional minute until fragrant.
Stir in the diced potatoes, sweet corn kernels, and ground cumin. Cook for 2-3 minutes to lightly toast the spices.
Pour in the chicken or vegetable broth and bring to a boil. Lower the heat to a simmer and let it cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, puree about half of the soup directly in the pot for a creamy texture while leaving some chunks for a hearty bite. Alternatively, you can carefully transfer half of the soup to a blender, puree it, and return it to the pot.
Stir in the heavy cream, minced chipotle peppers, smoked paprika, salt, and black pepper. Simmer for another 5 minutes to blend the flavors.
Taste and adjust seasoning if needed. Add more chipotle peppers for extra heat, or more cream to mellow the spice.
Ladle the chowder into bowls and garnish with freshly chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4425 mg | 192% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 65.9 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5995 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
