Corn Chowder With Chipotle 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.

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.

DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON

Steps:

• Quick-soak dried corn:
• Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
• Make chowder:
• Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
• While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
• Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
• Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
• Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.