Chipotle Corn Chowder

The addition of chipotles in this delicious and spicy chipotle corn chowder really makes the soup! But never fear – the spiciness is a mellow-in-the-background kind of flavor. Even people sensitive to spicy heat (like me!) will likely enjoy this soup. And you can always make two batches: one with the chipotle peppers and one without, if someone insists.

The recipe is very straightforward. You can make this one in no time if you have all the ingredients on hand. I use the canned chipotle peppers, so you can keep those in the pantry and make this soup at the last minute. This soup is a great starter for a Mexican meal or a Cinco de Mayo party. If you are looking for more Mexican recipes, have a look at my Mexican Cuisine and Cinco de Mayo pages.

This recipe is adapted from Pinch of Yum.

Print Recipe

Chipotle Corn Chowder

A creamy and spicy corn chowder, hearty and good for the entire family. Great for Cinco de Mayo or any Mexican meal.

Course

Main Dish, Soup

Cuisine

Mexican

Keyword

chipotle peppers, cilantro, corn, garlic, onion, potato, potatoes, vegetable broth, vegetable stock, zucchini

Prep Time

5 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

• 2 tablespoons olive oil
• 3 cups red potatoes diced
• 1/2 onion diced, about 1 cup
• 2 cloves garlic minced
• 3 cups corn, cut from ears, frozen, or canned - around 2 cans, or 30 ounces
• 1 large zucchini 1-1/2 to 1-3/4 cup
• 1 teaspoon salt plus more, to taste
• 3 cups vegetable broth,
• 1 cup plant-based milk I use oat milk
• 1 or 2 chipotle peppers canned
• cilantro and avocado for topping

Course Main Dish, Soup Cuisine Mexican Keyword chipotle peppers, cilantro, corn, garlic, onion, potato, potatoes, vegetable broth, vegetable stock, zucchini Prep Time 5 minutes Cook Time 40 minutes Servings servings Ingredients 2 tablespoons olive oil 3 cups red potatoes diced 1/2 onion diced, about 1 cup 2 cloves garlic minced 3 cups corn, cut from ears, frozen, or canned - around 2 cans, or 30 ounces 1 large zucchini 1-1/2 to 1-3/4 cup 1 teaspoon salt plus more, to taste 3 cups vegetable broth, 1 cup plant-based milk I use oat milk 1 or 2 chipotle peppers canned cilantro and avocado for topping

Instructions

1. Heat oil in a large pot. Add potatoes, onion, garlic corn and zucchini, along with the salt, to the pan. Saute until slightly tender.

   
2. Add the vegetable broth and simmer until the potatoes are soft, around 15 to 20 minutes. Remove the pot from heat and let cool about 10 minutes to reach a temperature your blender can handle.

   
3. Remove three cups of the cooked vegetables from the pan and put into a blender or food processor. Add the plant based milk and the chipotle pepper(s) and blend to desired consistency.
4. Add the blended soup back into the pot, stirring to blend well and heating through. Salt to taste.
5. Serve warm. Garnish with cilantro, avocados, or chopped onions. This soup is also delicious with chips crumbled on top.

   

Recipe Notes

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