Corn Chowder with Chipotle
Dive into a bowl of smoky, creamy indulgence with this Corn Chowder with Chipotle recipe, a perfect blend of sweet corn, hearty potatoes, and a bold kick of chipotle pepper. Simmered in a velvety base of broth and heavy cream, this chowder achieves an irresistible depth of flavor with the addition of smoked paprika and a touch of adobo spice. The creamy texture is perfectly balanced by chunks of tender potato and bursts of sweet corn in every bite. Topped with vibrant green onions and optional fresh cilantro, this easy-to-make soup is an inviting dish for cozy weeknights or casual gatherings. Whether served solo or paired with crusty bread, this corn chowder is comfort food with a smoky twist that will leave you craving more. Perfect for lovers of hearty soups and smoky flavors!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- 4 cups corn kernels, fresh or frozen
- 1 large russet potato, peeled and diced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the minced garlic and chipotle pepper. Cook for another 1-2 minutes until fragrant.
Add the corn kernels and diced potato to the pot. Stir well to combine all the ingredients.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes or until the potato is tender when pierced with a fork.
Remove about 2 cups of the soup and carefully blend it until smooth using a blender or an immersion blender. Return the pureed soup to the pot to create a creamy texture.
Stir in the heavy cream, smoked paprika, salt, and black pepper. Taste and adjust seasoning as needed.
Simmer the chowder for an additional 5 minutes to allow the flavors to meld together.
Serve the chowder hot, garnished with sliced green onions and chopped cilantro, if desired.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 59.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4014 mg | 85% | |
*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.
