Chipotle Corn Chowder

Nothing says comfort like homemade soup. This delicious chipotle corn chowder will warm and delight the whole family!

1/4 pound unsalted butter

1 yellow onion, diced

2 carrots, diced

2 celery ribs, diced

2 cloves fresh garlic, minced

1 poblano pepper, diced

2 cups button mushrooms, quartered

1/4 cup all-purpose flour

1 quart chicken or vegetable stock

2 russet potatoes, diced in 1/2" cubes

3 cups fresh roasted or cooked corn kernels

2 tablespoons fresh thyme, minced

1 tablespoon chipotle chili pepper

Pinch of cayenne pepper

Pinch of ground cumin

Pinch of salt

Pinch of pepper

2 cups heavy cream

  1. In a large saucepot on medium-high heat, melt the butter.
  2. Add the onion and sauté for 2 minutes. Add carrots, celery, and poblano pepper and sauté for 3-5 minutes until the vegetable begins to soften. Add in garlic and mushrooms and sauté briefly, then add the flour and stir well. Add the stock and simmer for 2-3 minutes. Add in potatoes and simmer for an additional 7-10 minutes. Add corn, herbs, and spices and stir well. Add heavy cream, bring to a boil and then reduce heat and simmer for about 5 minutes. Garnish and serve hot.


Prepare with National Co-op Grocer’s Chris Ryding here:


Yield: 4 servings