Chipotle Corn Chowder

When it comes to the kitchen, corn is a versatile ingredient, used as a flour, starch, oil, and sweetener. It can be an unfussy but nevertheless mouthwatering butter-slathered grilled cob, a decadent provision, or a rich and comforting go-to — like this homey Chipotle Corn Chowder, perfect for the chillier months ahead.  

Chipotle Corn Chowder

INGREDIENTS

• 1/2 Sweet onion, diced
• 3 Garlic cloves, minced or grated
• 4 C. Corn kernels (about 4 ears of fresh corn or frozen)
• 1 Russet potato, peeled and diced
• 1 T. Thyme leaves (or 1 tsp. dried thyme)
• 4 cups (1 32oz container) Vegetable or Chicken Broth
• 2 Chipotle chilies in adobo, chopped
• 1/2 C. Heavy cream
• Salt and pepper, to taste

INSTRUCTIONS

• In a large pot over medium heat, saute the onions and oil for a few minutes until the onions begin to soften.
• Stir in the corn, potatoes, garlic, and thyme and cook for another 2 minutes. Add the broth and bring to a boil. Reduce heat and allow to simmer for 15 minutes.
• Meanwhile, mix the chipotle peppers and cream in a separate container, and set aside. After the simmering for 15 minutes, set to low heat and add the chipotle cream. Taste and add salt and pepper to your liking

Notes: For milder heat, start with one pepper or about 1 T. of adobo sauce from the can. You can adjust the texture of the soup to your liking using an immersion blender before adding the chipotle cream.