With so much fresh corn in my kitchen this week, I finally had the chance to make some corn chowder. I’ve had this recipe in the works for months now, but I wanted to wait to share it when I could make it with fresh corn. I’m happy to say that it was worth the wait! My whole family (even the non-spice lovers) enjoyed this meal very much.
The corn is simmered in a creamy soup with chunks of potato and flecks of chipotle peppers. Right at the end, a splash of lime brightens the flavor, making this chowder exactly what I had hoped. My boys commented repeatedly on how delicious it was and my husband and I both agreed that this chowder needs to happen again before all of the corn is gone.
Chipotle Corn Chowder
Recipe inspired by Brown Eyed Baker
Servings: 6 servings
Ingredients
- 1 tablespoon butter
- 4 cloves garlic minced
- 1 small onion diced very small, about 1/4"
- 2 chipotle peppers in adobo sauce finely minced
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons flour I used brown rice flour
- 6 cups milk
- 3 cups diced Yukon gold potatoes no bigger than 1/2"
- 1 - 2 cups shredded cheese I used both Monterrey jack and cheddar
- 4 large ears of corn about 4 cups kernels removed from the cob
- juice from 1 small lime about 1-2 tablespoons, adjust to taste
- 1 tablespoon liquid from chipotle peppers adjust to taste
- Optional: additional cheese and crumbled bacon for topping
Instructions
- Melt the butter in a large soup pot over medium heat. Add the garlic, onion and chipotles and saute for 5 minutes or so, until the onions are tender. Add all the spices and the flour and stir until the flour dissolves onto the vegetables. This should only take a minute or so. Slowly pour in the milk and continue stirring. Add the potatoes, increase the heat just enough to bring to a boil and then immediately reduce the heat to a low simmer. (You do not want to actually boil the milk.)
- Let the potatoes cook for about 10 minutes, until tender. Stir frequently. Add the corn, the lime juice and the chipotle liquid. Let the corn simmer for about 5 minutes, then add the cheese and stir to combine. Let it simmer for a few minutes more to completely melt the cheese. Remove from the heat and serve immediately. Top with additional cheese and crumbled bacon, if desired. Enjoy!
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