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Summery Chipotle Corn Chowder

Highlighted under Category: Comforting Italian Soups

This summery chipotle corn chowder is a delightful balance of smoky, creamy, and fresh flavors. Sweet corn, zucchini, and red potatoes create a vibrant base, while a hint of chipotle adds gentle heat. Blended almond milk brings creaminess, and fresh basil brightens the dish. It's easy to make on the stovetop in just 35 minutes, making it perfect for warm-weather meals. Enjoy it topped with pesto, green onions, or crunchy tortilla chips for added texture and flavor. Serve warm or at room temperature for a light, satisfying meal packed with seasonal vegetables.

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Brought to You By Valeria Rossi
Last modified on Sun, 23 Mar 2025 09:59:47 GMT
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Summery Chipotle Corn Chowder | recipesvaleria.com

This summery chipotle corn chowder brings together fresh vegetables and smoky heat for a perfect warm-weather meal that still delivers comfort in every spoonful. The combination of sweet corn, tender potatoes, and vibrant zucchini creates a satisfying texture while the chipotle adds just enough warmth without overwhelming the summer flavors.

I first made this chowder after an overzealous trip to the farmers market where I came home with too much corn. It's become our go-to summer soup when we want something substantial but not heavy. My children actually request this on summer evenings when we eat on the patio.

Ingredients

Step-by-Step Instructions

The chipotle peppers are truly the magic ingredient in this recipe. I discovered their transformative power years ago when trying to elevate a basic corn soup. Just one or two peppers completely changed the character of the dish bringing a complex smoky depth that balances the natural sweetness of the corn. My family now judges all chowders against this standard.

Storage and Make-Ahead Tips

Customization Options

Serving Suggestions

Frequently Asked Questions About Recipes

→ Can I use frozen corn in this corn chowder?

Yes, frozen corn works perfectly in this dish and provides a convenient option when fresh corn isn’t available.

→ How spicy is the chipotle flavor?

The chipotle adds a gentle heat, but you can adjust the spice level by adding more peppers or reducing the amount used.

→ Can I make this chowder dairy-free?

Absolutely! You can use unsweetened almond milk or any other dairy-free milk alternative for a creamy texture.

→ What are some optional toppings for this chowder?

Popular toppings include pesto, crushed tortilla chips, toasted pepitas, or a drizzle of chili oil for added flavor and crunch.

→ How can I thicken the chowder if needed?

If you prefer a thicker consistency, add a small scoop of instant mashed potatoes or blend more of the soup before combining.

→ Can I add protein to this corn chowder?

Yes, you can add cooked white beans for plant-based protein or shredded rotisserie chicken for a heartier dish.

Summery Chipotle Corn Chowder

Smoky, creamy chowder with fresh corn, zucchini, and chipotle. Light yet comforting warm-weather dish.

Preparation Time
10 minutes
Cooking Duration
25 minutes
Overall Time Required
35 minutes
Brought to You By: Valeria Rossi

Recipe Group: Soups

Skill Requirement: Moderate Skill Level

Cuisine Type: American

Recipe Output: 4 Number of Servings

Diet Preferences: Vegan-Friendly Recipes, Quick Vegetarian Option, Gluten-Free Choices, Dairy-Free Alternatives

Required Ingredients

01 2 tablespoons olive oil
02 1 small yellow onion, diced
03 3 cups diced red potatoes (about 3 medium)
04 3 cloves garlic, minced
05 3 cups corn kernels (fresh or frozen)
06 1 medium zucchini, diced
07 1 teaspoon salt, plus more to taste
08 3 cups vegetable broth
09 1-2 chipotle peppers in adobo sauce, chopped (adjust to taste)
10 1 cup unsweetened almond milk (or dairy milk)
11 1/2 cup fresh basil, chopped

→ Optional Toppings

12 Drizzle of pesto
13 Extra basil or green onions
14 Olive oil or chili oil
15 Crushed tortilla chips or toasted pepitas

How to Make It

Step 01

In a large pot, heat olive oil over medium heat. Add onion and potatoes. Cook for about 5 minutes until the onion is translucent.

Step 02

Stir in garlic, corn, zucchini, and salt. Cook for another 5 minutes until veggies begin to soften.

Step 03

Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes, or until the potatoes are tender.

Step 04

Carefully transfer about 3 cups of the soup to a blender. Add almond milk and chopped chipotle peppers. Blend until smooth.

Step 05

Pour the blended mixture back into the pot. Stir to combine, then add chopped basil. Taste and adjust salt or heat as needed.

Step 06

Ladle into bowls and top with your favorite garnishes. Serve warm or room temp.

Additional Information

  1. For extra protein, stir in cooked white beans or shredded rotisserie chicken.
  2. Make it extra smoky with a dash of smoked paprika.
  3. Want it thicker? Add a small scoop of instant mashed potatoes or blend more of the soup.

Essential Tools

  • Large pot
  • Blender
  • Ladle

Allergy Notes

Double-check every ingredient for potential allergenic risks. Reach out to your doctor with any concerns.
  • Contains nuts (almond milk)

Nutritional Information (Per Serving)

These nutritional details are intended for informational purposes and aren't a substitute for professional guidance.
  • Total Calories: 210
  • Fat Content: 6.5 grams
  • Carbohydrates: 35 grams
  • Protein Amount: 5 grams