This Chipotle Corn Chowder is warming for autumn as the nights descends earlier and the days grow colder.
- 2Tbsp butter
- 1 large onion, small dice
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 red pepper, seeded and diced
- 1 Tbsp chipotle puree
- 2 yukon gold potatoes, peeled, diced
- 2 cups vegetable broth
- 3 ears sweet corn or 2 cups frozen corn
- 1/3 cup flour
- 3 ½ cups milk
- ½ tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
recipe by STIR Cooking School
In a large soup pot, heat butter over medium heat. Add onion and garlic and cook for 2-3 minutes.
Add celery, carrot, red pepper, chipotle, potatoes.
Add broth and cook until vegetables are tender, approximately 10 minutes.
In a medium bowl whisk together flour and milk. Pour into soup pot.
Add the corn kernels, thyme, salt and pepper.
Simmer for 20-30 minutes or until vegetables are tender.
Ladle soup into bowls and top with cheddar cheese if desired. Serve with warm bread or cornbread and crisp salad or slaw.
STIR Cooking School