Smoky Chipotle Corn Chowder
A delightful twist on the classic corn chowder, this smoky chipotle version is perfect for those seeking a hearty and flavorful soup. With a blend of sweet corn, smoky chipotle, and creamy potatoes, it's a satisfying choice for any meal.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
4 cups fresh corn kernels (or frozen)
2 large russet potatoes, peeled and diced
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, sauté until the onion becomes translucent.
3. Stir in the chipotle peppers and sauté for another minute.
4. Add the corn kernels and diced potatoes, stir well to combine.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer.
6. Cook until potatoes are tender, about 20 minutes.
7. Stir in the heavy cream, and season with salt and pepper to taste.
8. Simmer for an additional 5 minutes.
9. Remove from heat, stir in the cilantro and lime juice before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a pot over medium heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
