Description
Hearty Summery Chipotle Corn Chowder delivers smoky-sweet comfort in a bowl, blending fresh corn’s natural sweetness with chipotle’s spicy kick. Creamy textures and bold flavors invite you to savor summer’s most delicious comfort soup.
Ingredients
Scale
- 3 cups corn kernels (fresh or frozen)
- 3 cups vegetable broth
- 3 cups diced red potatoes (about 3 medium)
- 2 tbsps olive oil
- 1 cup unsweetened almond milk (or dairy milk)
- 1 medium zucchini, diced
- 1 small yellow onion, diced
- 1–2 chipotle peppers in adobo sauce, chopped (adjust to taste)
- 1 tsp salt, plus more to taste
- 3 cloves garlic, minced
- ½ cup fresh basil, chopped
Optional Toppings:
- Drizzle of pesto
- Extra basil or green onions
- Olive oil or chili oil
- Crushed tortilla chips or toasted pepitas
Instructions
- Vegetable Preparation: Heat olive oil in a large pot over medium heat. Sauté onions and potatoes until onions become translucent and potatoes start to soften.
- Flavor Building: Introduce garlic, corn, zucchini, and salt to the pot. Continue cooking until vegetables develop a tender texture and release their aromatic essence.
- Liquid Integration: Pour broth into the vegetable mixture, bringing to a gentle simmer. Allow the ingredients to meld and potatoes to become completely tender, approximately 10-15 minutes.
- Creamy Transformation: Transfer a portion of the soup to a blender, combining with almond milk and chipotle peppers. Puree until achieving a silky, smooth consistency that will enhance the chowder’s overall texture.
- Final Composition: Reincorporate the blended mixture back into the pot, stirring to create a harmonious blend. Fold in fresh basil, then conduct a taste assessment to calibrate seasoning and heat level.
- Presentation: Elegantly ladle the chowder into serving vessels. Embellish with preferred garnishes, offering flexibility for serving at warm or ambient temperatures.
Notes
- Cut potatoes into uniform, small cubes to ensure even cooking and quick softening during the simmering process.
- Allow blended mixture to cool slightly before transferring to prevent potential hot liquid splashing or blender lid explosion.
- Add chopped chipotle peppers gradually to manage heat level, tasting as you go for perfect spice balance.
- Use coconut milk or oat milk as alternative creamy bases for those avoiding almond milk, maintaining similar smooth texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 150
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg