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from Danielle's cookbook

Chipotle Corn and Potato Chowder




  • 1 large Yellow Onion, diced
  • 2 stalks of Celery, diced
  • 2 Carrots, diced
  • Olive oil for sauteing
  • 1 teaspoon thyme
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Cumin
  • Sea/Kosher Salt and fresh Black Pepper
  • 5 cloves Garlic, minced
  • 1 Chipotle Pepper in Adobo Sauce, seeded, minced
  • 1 teaspoon Worcestershire Sauce
  • 7 cups Potato, cubed
  • 5 cups Chicken or Vegetable Broth
  • 1 - 14 ounce can Cream Style Corn
  • 1 cup Corn, frozen or canned, drained
  • 1/4 cup fresh Parsley, chopped
  • Sour Cream, for serving
  • Chopped Chives or Green Onion, for serving
  • Crumbled Bacon, optional, for serving
  • Preparation:
    1. 1. In a large soup pot saute onion, celery, carrots, thyme, paprika and cumin in enough olive oil to cover bottom of pan over medium-low heat until soft and tender. Season with salt and pepper.
    2. 2. Add garlic and saute until fragrant, add Worcestershire and Chipotle, saute for a minute or two.
    3. 3. Add potatoes and broth, bring to a simmer and continue simmering for 15 minutes. Taste and season with salt and pepper if needed.
    4. 4. Remove 2 cups of the potatoes including broth and puree with a blender, food processor or just mash really well with a potato masher. Add back to soup with both types of corn and parsley. Continue to simmer for ten -15 minutes. Taste and re-season with salt and pepper if needed.
    5. 5. Serve with sour cream, chopped chives or green onion and crumbled bacon if desired.

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    modified: 2011.04.01 | created: 2011.04.01

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