Chipotle Corn Chowder is a simple and delicious soup recipe that uses fresh summer vegetables with a spicy kick.
Summer is definitely the best time of year to cook with fresh vegetables. This summer chowder recipe includes some of my favorite summer veggies like potatoes, sweet corn and zucchini. Any summer squash would work wonderfully in this recipe too.
If you like things spicy, then you are going to love this easy corn chowder. I use 3 chipotles in adobe sauce and 1 jalapeno pepper. You can make this recipe as spicy or tame as you like by adding more and taking away heat from the peppers.
This Chipotle Corn Chowder is perfect to eat on its own or you can turn it into a dip and use the chowder for dunking tortilla chips. However you choose to eat it, it will waken your taste buds with yummy flavor. You might want a cold Mexican beer or margarita to chase it down it. Yum!
- 2 tablespoons olive oil
- 3 cups red potatoes, diced
- half an onion, diced
- 2 cloves garlic, minced
- 3 cups sweet corn kernels
- 1 large zucchini, diced
- 1 teaspoon salt (more to taste)
- 3 cups vegetable broth
- 1 cup half and half
- 1-2 individual chipotle peppers
- 1 jalapeno pepper, diced
- Heat the olive oil in a large pot over medium high heat. Add all vegetables + salt and sauté until tender-crisp. Add the broth and simmer until potatoes are soft.
- Transfer 3 cups of soup to a high-powered blender. Add the chipotles, jalapeno, half and half. Blend until desired smoothness (I go for super smooth with this one).
- Stir the blended mixture into the large pot to combine with remaining soup. Serve into bowls and top with lots of fresh basil, pesto, olive oil, hot sauce (!), and maybe some seeds or nuts to be fancy.
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