Total Time
40mins
Prep 5 mins
Cook 35 mins

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!

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.

Reviews

(2)
Most Helpful

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.

MCaram March 27, 2012

I have been making a chowder like this for years. The only difference is that I add shrimp into the soup and instead of tomatoes I add cubes of potatoes. Its delicious that way too. I tried this recipe last night and it was delicious and comfort food at its best! Thank you Kitten!

cervantesbrandi June 17, 2009

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