Chipotle Corn Chowder Recipes

CHIPOTLE CORN CHOWDER

Chipotle Corn Chowder image

Chipotle chiles are dried smoked jalapenos that are dark brown in colour, they have a sweet smokey flavor and have lots of heat, use chipotles packed in adobo sauce, adobo sauce is a dark red sauce from ground chiles, with herbs and vinegar added. Chipotles are great to add into any recipe to "kick" it up... for this recipe it really adds so much flavor to the soup! Serving size is only estimated my DS can eat this by himself lol!... This soup is worth making, it is delicious!

Provided by Kittencalrecipezazz

Categories Chowders

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

4 slices bacon
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
2 stalks celery, finely chopped
3 cups chicken broth
2 medium potatoes, peeled and finely diced
1 red bell pepper, seeded and chopped
3 cups canned corn niblets (can use more, or use frozen corn kernels)
1/2 cup whipping cream (can use up to 3/4 cup)
1/2 chipotle pepper, minced (in adobo sauce)
half-and-half cream or milk
salt and pepper
cayenne pepper (optional)

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.

Nutrition Facts : Calories 506.7, Fat 22.9, SaturatedFat 11.5, Cholesterol 61.6, Sodium 1414.2, Carbohydrate 65.9, Fiber 8.4, Sugar 9.6, Protein 15.5

CHIPOTLE & CORN CHOWDER

Chipotle & Corn Chowder image

Make and share this Chipotle & Corn Chowder recipe from Food.com.

Provided by khah3765

Categories Chowders

Time 40m

Yield 4-1 2/3 c servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 cups thinly sliced leeks (6 medium)
1 cup chopped sweet red peppers or 1 cup green sweet pepper
3 cups reduced-sodium chicken broth
3 cups fresh corn or 3 cups frozen whole kernel corn
2 1/4 cups finely chopped red potatoes (3 medium)
1 -3 teaspoon chopped chipotle chile in adobo
1 teaspoon paprika
2 tablespoons all-purpose flour
salt (optional)

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.

Nutrition Facts : Calories 270.7, Fat 6.3, SaturatedFat 1.1, Sodium 86.3, Carbohydrate 49.2, Fiber 6.4, Sugar 8.2, Protein 10.4

CHIPOTLE SHRIMP AND CORN CHOWDER

Chipotle Shrimp and Corn Chowder image

This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!

Provided by MamaJ

Categories Chowders

Time 40m

Yield 5 1/2 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 slices thick sliced bacon, diced
1 cup onion, diced
1/2 cup celery, diced
1/2 teaspoon garlic, minced
2 tablespoons flour
1/4 cup sherry wine
2 cups chicken broth
1 1/2 cups frozen corn kernels
1 1/2 cups red potatoes, diced
1 cup whole milk
1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
2 teaspoons fresh thyme, minced
1/2 lb medium shrimp, peeled, deveined and halved lengthwise
1/2 cup heavy cream
salt

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.

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