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Chipotle Corn Chowder

Updated: Aug 18

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

  • 1/2 medium yellow onion, diced

  • 3 cloves garlic

  • 1 cup small diced potato (golden or mini ones work really well)

  • 1 bag frozen sweet yellow corn

  • 2 canned chipotle peppers (with the adobo sauce)

  • 1 (4oz) can green chiles

  • 1 teaspoon (or more) fresh or dried thyme leaves

  • 1/2 cup heavy cream

  • 1/2 - 1 cup freshly shredded white cheddar

  • For serving: diced green onion, cilantro


Instructions:

  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, thyme, and garlic 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 the 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. Add in the corn and chipotle peppers 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 the cooked sausage, 2-3 cups of broth, green chiles, 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 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!





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