Chipotle Corn Chowder Recipes

CHIPOTLE CORN CHOWDER

Steps:

• Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
• In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
• Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
• Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
• Season with salt and pepper to taste (for even more spice season with cayenne).
• Crumble the reserved cooked bacon and stir into the soup.
• If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.

CHIPOTLE & CORN CHOWDER

Steps:

• In a large saucepan heat olive oil over medium heat.
• Cook and stir leeks and sweet pepper in hot oil about 10 minutes or until tender.
• Add 2 3/4 c of the broth into the saucepan.
• Return to boiling.
• Stir in corn, potatoes, chipotle peppers, and paprika.
• Bring to boiling; reduce heat.
• Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
• Meanwhile, in a screw-top jar combine the remaining 1/4 c broth and the flour.
• Cover and shake until smooth; stir into potato mixture.
• Cook and stir until slightly thickened and bubbly.
• Cook and stir for 1 minute more.
• If desired, season with salt.

CORN CHOWDER WITH CHIPOTLE

Steps:

• In a soup pot saute first four ingredients till onion is soft.
• Add can of tomatoes.
• Blend together water and chili then add to soup to taste. This can be very spicy or not.
• Add the cans of cream corn simmer 15 minute.
• Add frozen corn, chicken stock, or if you like, replace the stock with a cup of cream simmer 5 minute.
• Garnish with cilantro and serve with corn tortillias.

CHIPOTLE SHRIMP AND CORN CHOWDER

Steps:

• Saute bacon in a large pot over medium heat until crisp.
• Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
• Stir in flour and cook one minute.
• Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
• Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
• Add shrimp and cream to soup.
• Add salt to taste.
• Simmer 5 minutes to cook shrimp.
• Serve.
• * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.