Chipotle Corn Chowder

I've done it!!!! I've been wanting this soup and finally got it right. To keep it simple, I use frozen corn because corn on the cob is not easy dinner friendly in my opinion.

This one is creamy but not overly indulgent, overall it remains a healthy soup!

Time: 45 minutes

Serves: 6 bowls of soup

You'll need:

  • 4-5 cups chicken or vegetable broth

  • 1 cup (8oz) sausage - I used mild Italian chicken sausage

  • 1 medium yellow onion, diced

  • 3 cloves garlic

  • 1/2 bag Trader Joe's frozen mashed cauliflower OR 1 cup small diced russet potato

  • 1 tablespoon all purpose flour

  • 1 bag frozen sweet yellow corn

  • 3 tablespoons abobo sauce (from a can of chipotle peppers, see note)

  • 1 (4oz) can green chiles

  • 1 teaspoon (or more) fresh thyme leaves

  • 1 tablespoon honey or sugar

  • 1/2 cup heavy cream

  • 1/2 - 1 cup freshly shredded white cheddar

  • For serving: diced green onion, cilantro


  1. Heat a tablespoon of avocado or olive oil over medium heat in a dutch oven or other heavy bottomed large pot. Once the oil is shimmering, add in the sausage. Break apart the sausage as it cooks, only stir every minute or so so that the sausage starts to get crispy and brown. If the sausage begins to stick, add a splash of both to deglaze the pot & help it unstick. Once the sausage has some color to it, remove it and keep covered. Do not clean out the pot.

  2. Add the diced onion into the pot and turn the heat to medium low. Once the onion is translucent, add a splash of broth to deglaze and further cook the onion. Add in the mashed cauliflower or diced potato + another splash of broth and cover for 3 minutes. If you notice things sticking - turn the heat lower!! Every pot and every stove are different.

  3. Next, add a tablespoon of flour and stir in to create a bit of a roux. Add in the corn and stir - I leave my corn in the fridge for an hour prior to cooking but adding it in frozen works as well! Let the corn cook for a few minutes then take a cup and half of the mix and add it into a food processor - pulse 20-30 seconds until its roughly combined, closer to a paste but still rough. Add this back into the pot and stir.

  4. Next, add in 3 cups of broth, adobo sauce, green chiles, thyme leaves, sugar, and cream - stir it all up. Let it simmer (low simmer) covered for 10-15 minutes so the flavors come together.

  5. Add in the freshly shredded cheese and the sausage and stir until its melted. Give it a taste test and adjust salt/spice/honey to taste.

  6. Divide into bowls, top with diced green onion + cilantro, ENJOY!

Note on Cauliflower / Potato:

I personally love adding Trader Joe's Frozen Mashed Cauliflower to soups, not a promotion I swear, I just have easy access to TJs in Atlanta. This step is about adding substance! Alternatively you can:

  1. Chop and boil 1/2 a head of cauliflower, once it is soft - pulse in a food processor with a splash of cooking water until mashed

  2. Dice a russet potato into small (1cm) pieces and add into the soup. It helps if you microwave the potato first for a minute. It will cook as the soup cooks, especially while its simmering.

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