Wednesday, September 4, 2013

Chipotle Corn Chowder

Chipotle Corn Chowder recipe by Barefeet In The KitchenWith so much fresh corn in my kitchen this week, I finally had the chance to make some corn chowder. I've had this recipe in the works for months now, but I wanted to wait to share it when I could make it with fresh corn. I'm happy to say that it was worth the wait! My whole family (even the non-spice lovers) enjoyed this meal very much.

The corn is simmered in a creamy soup with chunks of potato and flecks of chipotle peppers. Right at the end, a splash of lime brightens the flavor, making this chowder exactly what I had hoped. My boys commented repeatedly on how delicious it was and my husband and I both agreed that this chowder needs to happen again before all of the corn is gone.

Chipotle Corn Chowder
recipe inspired by Brown Eyed Baker
Yield: 6 servings
(printable recipe)

1 tablespoon butter
4 cloves garlic, minced
1 small onion, diced very small, about 1/4"
2 chipotle peppes in adobo sauce, finely minced
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons flour, I used brown rice flour
6 cups milk
3 cups diced Yukon gold potatoes, no bigger than 1/2"
1 - 2 cups shredded cheese, I used both Monterrey jack and cheddar
4 large ears of corn, about 4 cups kernels removed from the cob
juice from 1 small lime, about 1-2 tablespoons, adjust to taste
1 tablespoon liquid from chipotle peppers, adjust to taste
Optional: additional cheese and crumbled bacon for topping

Melt the butter in a large soup pot over medium heat. Add the garlic, onion and chipotles and saute for 5 minutes or so, until the onions are tender. Add all the spices and the flour and stir until the flour dissolves onto the vegetables. This should only take a minute or so. Slowly pour in the milk and continue stirring. Add the potatoes, increase the heat just enough to bring to a boil and then immediately reduce the heat to a low simmer. (You do not want to actually boil the milk.)

Let the potatoes cook for about 10 minutes, until tender. Stir frequently. Add the corn, the lime juice and the chipotle liquid. Let the corn simmer for about 5 minutes, then add the cheese and stir to combine. Let it simmer for a few minutes more to completely melt the cheese. Remove from the heat and serve immediately. Top with additional cheese and crumbled bacon, if desired. Enjoy!

Chipotle Corn Chowder recipe by Barefeet In The Kitchen

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ONE YEAR AGO TODAY: Honey Maple Poppyseed Vinaigrette
TWO YEARS AGO TODAY: Spicy Italian Bell Pepper and Onion Skillet


  1. Another great use for in-season corn. Thank you!

  2. This is a great late summer (use up the last of the corn) get ready for fall type of a recipe! I love the addition of the chipotles...sounds great, Mary!

  3. This speaks to me! And it says make me soon! Yummmy :)

  4. I'm usually just lukewarm on corn chowder but this may be the best sounding version I've seen - maybe it's the chipotles - and your shot of it makes me want a bowl now.

  5. I have to try this on one of the upcoming cool Fall nights, it seems hearty and warming.