Spicy Corn Chowder with Chipotle Peppers in Adobo

Is it soup season yet? I’ve been (mostly) patiently awaiting it, that time when it’s okay to start posting soup recipes, especially those that have a fall flair (like my favorite, Butternut Squash with Sweet Potatoes, Red Peppers, and White Beans). And while it was about 105 here in the desert today, it is mid-September so I decided it was a good time to post this Spicy Corn Chowder with Chipotle Peppers in Adobo recipe.

Actually, I eat soup year-round, even in the middle of summer. It’s so easy and it’s such a great way to clean out the vegetable drawer! And it certainly adds a lot less heat to the kitchen than using the oven!

Spicy Corn Chowder with Chipotle Peppers in Adobo

I love corn chowder! It’s been one of my favorites since I was a kid, but I’d never tried to make my own. I’m so glad that I finally did! It’s pretty easy and deliciously spicy with the chipotle peppers in adobo.

This spicy corn chowder is really easy to make. Start by heating up the oil and sauteing all the veggies except the corn until they are crispy-tender. Then add the corn and saute for about two more minutes.

Separate the chipotle peppers from the adobo sauce and set both aside. Right before adding the vegetable broth, stir in the adobo sauce, along with some salt and pepper.

After adding the vegetable broth increase the heat and bring the spicy corn chowder to a boil, then reduce the heat and simmer until the potatoes are soft.

Scoop out about three cups of the soup into the blender. Add the chipotle peppers and cashew milk and blend until very smooth. Stir it back into the soup pot, cook for a few more minutes, and voila! Deliciously spicy corn chowder ready in less than an hour! Spoon into a bowl, add a little cilantro for garnish and enjoy.

Spicy Corn Chowder with Chipotle Peppers in Adobo

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This creamy corn chowder gets its spice from Chipotle Peppers in Adobo! It's easy to make, vegan, and gluten-free.

Author: Debbie

Recipe type: Soup

Cuisine: Vegan/Vegetarian

Serves: 6

Ingredients

• 2 tbsp olive oil extra virgin
• ½ cup onion diced
• 2-3 cloves garlic minced
• ½ red bell pepper diced
• 3 red potatoes diced
• 5 ears sweet corn about 3 cups
• 4 cups vegetable broth
• 1 7 oz. can Chipotle Peppers in Adobo separated
• 1 tsp salt or to taste
• pepper to taste
• 1 cup cashew milk or other non-dairy milk
• cilantro for garnish

Instructions

1. Preheat olive oil in a large pot over medium heat
2. Add onions, garlic, potatoes, and red bell pepper. Cook and stir for a few minutes until tender-crisp. Add the corn and cook for two more minutes.
3. Stir in salt, pepper, and two tablespoons of the adobo sauce.
4. Add the vegetable broth. Increase the heat, bring to a boil, then reduce heat and simmer until potatoes are soft.
5. Transfer three cups of the soup to your blender. Add the cashew milk and two chipotle peppers. Blend until smooth and creamy.
6. Return the blended soup to the large pot and combine with the remaining soup. Stir to blend well. Serve with cilantro (or other garnish of choice.

Notes

Separate the chipotle peppers from the adobo sauce and set both aside. As per the instructions, you'll stir in 2 tablespoons of the sauce to the soup right before adding the vegetable broth. You'll add the chipotle peppers to the blender, along with some of the chowder and the cashew milk.

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Are you a corn chowder lover? Have you made it yourself? Are you ready for soup season?

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