I remember this one time during the holidays, my family wanted something other than the usual holiday foods. My mom decided to try out a spicy corn chowder with chipotle peppers and the result was astonishing! It became a regular dish at all our family gatherings from then on! This Spicy Corn Chowder with Chipotle Peppers isn't just another soup; it's a hug in a bowl with a kick. It’s creamy, comforting, and packed with flavor. The sweetness of the corn pairs perfectly with the smoky heat of the chipotle peppers, creating a symphony of taste that will leave you wanting more. Whether you're looking for a hearty meal on a chilly evening or want to impress your friends with a unique dish, this chowder is a sure winner.
It all starts with fresh, seasonal corn – though frozen works just fine if you're in a pinch. Then, we build layers of flavor with sautéed aromatics, smoky chipotle peppers, and creamy dairy (or non-dairy) goodness. The final touch? A squeeze of lime and a sprinkle of cilantro to brighten it all up. It's a surprisingly simple recipe, but the depth of flavor is truly amazing. What does this mean for you? This is not just a recipe, it is a meal that will bring warmth and happiness to the dinner table.
Required Equipments
- Large pot or Dutch oven
- Immersion blender or regular blender
- Cutting board
- Chef's knife
- Measuring cups and spoons
Spicy Corn Chowder with Chipotle Peppers: Frequently Asked Questions
Spicy Corn Chowder with Chipotle Peppers
Warm up with this creamy, spicy corn chowder featuring the smoky heat of chipotle peppers. This comforting soup is perfect for a chilly day!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the vegetables: Dice the onion, celery, and bell pepper. Mince the garlic. Shuck the corn and cut the kernels off the cob. (If you're using frozen corn, measure out 4 cups.)
- Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and bell pepper. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Don't let the garlic burn!
- Add the chipotle peppers and broth: Stir in the chopped chipotle peppers (with adobo sauce) and vegetable broth. Bring to a simmer.
- Simmer the soup: Add the corn kernels, diced potatoes, and salt. Bring the mixture back to a simmer. Reduce heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes. Check occasionally to make sure the potatoes are not sticking.
- Blend the chowder: Use an immersion blender to partially blend the chowder until it reaches your desired consistency. (Alternatively, carefully transfer portions of the chowder to a regular blender, blend, and return to the pot.) Be careful when blending hot liquids!
- Stir in the cream and cheese: Stir in the heavy cream (or coconut milk for a vegan option) and shredded cheddar cheese until the cheese is melted and the chowder is smooth. Add the lime juice.
- Season to taste: Taste and adjust seasoning as needed. Add more salt, pepper, or chipotle powder to enhance the flavor.
- Garnish and serve: Ladle the chowder into bowls. Garnish with fresh cilantro, crumbled tortilla chips, and a dollop of sour cream (or vegan sour cream). Serve hot and enjoy!
📝 Notes
🍎 Nutrition
Calories: 350 kcal
Protein: 10g
Fat: 18g
Carbohydrates: 45g
Fiber: 5g
Calcium: 150mg
