Spicy Chipotle Creamy Corn Soup

READY IN: 40mins
Recipe by Kittencal@recipezazz

You can increase the amounts of chipotle peppers, but beware, they are HOT! My family loves this soup, if you love spicy foods then I urge you to give this a try. Serve this with crusty rolls and butter. Canned chipotle chilies or sometimes called adobo, can be found in any Latin-American markets, or specialty food stores and major grocery food stores in the Mexican section. You might want to double ingredients, this soup is so good!

Top Review by MCaram

I had the best Chipotle Corn Chowder when I was in New Mexico a few years back. Ever since then I have tried to recreate the recipe, without success. Then I stumbled across this one and VOILA! It is perfect! The only thing I do differently is that after sauteeing the peppers, garlic, and onion I puree them. I also use skim or 2% milk instead of the whipping cream to make it less fattening.

Ingredients Nutrition

Directions

  1. In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes).
  2. Add in tomatoes with juice; cook for 2 minutes.
  3. Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
  4. Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil.
  5. Reduce heat and simmer for about 25 minutes, stirring occasionally.
  6. Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
  7. Ladle into serving bowls.

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