Ingredients

  • 4 cups fresh or frozen corn kernels (about 4-5 ears of corn)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 medium potatoes, peeled and diced
  • 2 chipotle peppers in adobo sauce, finely chopped (adjust for spice preference)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk (for a vegan option)
  • 1 (15-ounce) can black beans, drained and rinsed
  • Salt and black pepper, to taste
  • 1/4 cup fresh cilantro, chopped (optional, for garnish)
  • 1 lime, cut into wedges (for serving)
  • Optional toppings: crumbled bacon, shredded cheddar cheese, sour cream, or sliced green onions

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon or spatula
  • Immersion blender or standard blender (optional, for partial blending)

Instructions

  1. Prepare the Ingredients: If using fresh corn, remove kernels from the cob. Dice the onion, red bell pepper, and potatoes. Mince the garlic and finely chop the chipotle peppers.
  2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add garlic and red bell pepper, cooking for another 2 minutes until fragrant.
  3. Add Spices and Potatoes: Stir in the chipotle peppers, smoked paprika, and ground cumin. Cook for 1 minute to release the flavors. Add the diced potatoes and stir to coat with the spice mixture.
  4. Add Corn and Broth: Add the corn kernels and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
  5. Blend for Texture (Optional): For a creamier chowder, use an immersion blender to blend about half the soup, leaving some chunks for texture. Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.
  6. Add Cream and Beans: Stir in the heavy cream (or coconut milk) and black beans. Simmer for 5 minutes to heat through. Season with salt and black pepper to taste.
  7. Serve: Ladle the chowder into bowls. Garnish with fresh cilantro, a squeeze of lime juice, and optional toppings like crumbled bacon, shredded cheese, sour cream, or green onions.

Tips

  • Spice Level: Adjust the number of chipotle peppers based on your heat tolerance. One pepper provides mild heat, while two give a medium kick.
  • Make Ahead: The chowder can be refrigerated for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens.
  • Vegan Option: Use coconut milk instead of heavy cream and skip dairy-based toppings.
  • Freezing: Freeze in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.

Nutritional Information (per serving, approximate, based on 6 servings)

  • Calories: 320 kcal
  • Protein: 8g
  • Fat: 14g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Sugar: 8g

Enjoy your hearty and smoky chipotle corn chowder