Summery Chipotle Corn Chowder (Print Version)

# 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

# Instructions:

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.
02 - Stir in garlic, corn, zucchini, and salt. Cook for another 5 minutes until veggies begin to soften.
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.
04 - Carefully transfer about 3 cups of the soup to a blender. Add almond milk and chopped chipotle peppers. Blend until smooth.
05 - Pour the blended mixture back into the pot. Stir to combine, then add chopped basil. Taste and adjust salt or heat as needed.
06 - Ladle into bowls and top with your favorite garnishes. Serve warm or room temp.

# Notes:

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

Back