Chipotle corn chowder is a hearty and flavorful soup that is perfect for a cold winter day. This creamy soup is made with fresh corn, potatoes, onions, peppers, and a variety of spices. The chipotle peppers add a smoky and slightly spicy flavor to the soup, while the corn and potatoes give it a creamy and filling texture. Served with a side of crusty bread or a green salad, this chipotle corn chowder is sure to warm you up from the inside out.
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TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE
One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.
- In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.
- Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.
- Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.
- For extra thick chowder, puree half of the corn kernels before adding to the soup.
- Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
- Preheat the oven to 325 degrees F.
- Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON
Steps:
- Quick-soak dried corn:
- Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
- Make chowder:
- Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
- While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
- Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
- Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
- Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.
CORN, CRAB, AND CHIPOTLE CHOWDER
Make and share this Corn, Crab, and Chipotle Chowder recipe from Food.com.
Provided by Rita1652
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
- Add chipotle peppers, clam juice and corn kernels and cobs.
- Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
- Add cream simmer 5 more minutes.
- Add crabmeat to heat and season with salt and pepper to taste.
CHIPOTLE SHRIMP AND CORN CHOWDER
This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!
Provided by MamaJ
Categories Chowders
Time 40m
Yield 5 1/2 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute bacon in a large pot over medium heat until crisp.
- Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
- Stir in flour and cook one minute.
- Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
- Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
- Add shrimp and cream to soup.
- Add salt to taste.
- Simmer 5 minutes to cook shrimp.
- Serve.
- * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.
SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD
Steps:
- Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
- While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
- While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.
- Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.
- If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.
SPICY CHIPOTLE CORN & POTATO CHOWDER
The chipotle chile adds heat and a smoky flavor to this chowder. Feel free to add more chipotle chile or adobo sauce according to "heat" preference. This chowder goes great with myhttps://www.justapinch.com/recipes/bread/bread-savory-bread/green-chile-cheese-toast.html?r=2
Provided by Daily Inspiration S
Categories Chowders
Time 40m
Number Of Ingredients 10
Steps:
- 1. Heat oil in large, heavy saucepan over medium heat. Add onion and celery and saute approx. 5 minutes or until soft.
- 2. Add potatoes, corn, chipotle chile and bay leaf and cook 10 minutes stirring frequestly. Add broth and bring to a boil.
- 3. Reduce heat to medium-low and simmer 10 minutes or until vegetables are tender. Stir in coconut milk and parsley and season with salt and pepper.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't be afraid to experiment with different ingredients. You can add or remove vegetables, spices, and herbs to create a chowder that's perfect for your taste.
- Cook the chowder slowly and gently. This will help the flavors to develop and meld together.
- Serve the chowder hot, with a garnish of fresh herbs or grated cheese.
Conclusion:
Chipotle corn chowder is a delicious and hearty soup that's perfect for a cold day. It's also a great way to use up leftover corn on the cob. With its smoky, spicy flavor, this chowder is sure to be a hit with everyone who tries it.
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