← Back to Search Results
Southwestern
Chipotle Corn Chowder

Photo by: Joseph De Leo
Comments: 0
 

Recipe

When Tamara first made this soup and was so proud of it, she brought some to work. I really liked it! The smokiness of the chipotles pairs nicely with the corn and cream. Serve this chowder warm.

Yield: Makes 4 servings

Ingredients

  • 6 ears yellow or white corn
  • ½ onion
  • 1 teaspoon olive oil
  • 2 to 3 dried chipotles
  • 1 cup water
  • 4 cups heavy cream
  • ½ teaspoon freshly ground pepper, preferably white
  • ½ teaspoon ground cumin

Soup topping:

  • ¼ cup grilled corn reserved from above
  • 12 tablespoon chopped green bell pepper
  • 12 tablespoon chopped red bell pepper
  • 12 fresh jalapeno, minced
  • 3 tablespoons white wine vinegar
  • 1 teaspoon honey
  • Salt, if desired

Directions

Preheat grill or use broiler. Lightly brush the ears of corn and onion with oil. Place on grill or under broiler and grill until brown flecks appear on each.

Meanwhile, reconstitute chipotles with a splash of vinegar (cider vinegar is best) and water to cover. In a microwave, place chiles in bottom of a 1-quart glass measuring cup, cover, and cook on high for five minutes, or for the stovetop, cover and simmer for 30 minutes. Set aside.

Cut corn off cob, reserving ¼ cup for garnish, and coarsely chop onion. Place one cup water in blender jar, add corn and onion, and process until puréed. Add chipotle chiles and process further. Place mixture in saucepan, add heavy cream, pepper, and cumin and simmer for about 15 minutes. While chowder is simmering, prepare topping by combining reserved grilled corn, green bell pepper, red bell pepper, jalapeño, vinegar, and honey. Taste and add salt, if desired. Ladle soup into individual bowls, top with a spoonful of topping, and serve immediately.


© 1987, 2005 Jane Butel
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include additional salt.

1005kcal (50%)
176mg (18%)
90mg (150%)
1061mcg RAE (35%)
828mg
92mg
11g
15g
6g
44g
326mg (109%)
120mg (5%)
56g (278%)
92g (141%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
mexican-everyday Mexican Everyday
by Rick Bayless
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?