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
- In a large saucepot on medium-high heat, melt the butter.
- 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: https://youtu.be/ExghMO9RBu8
Yield: 4 servings