CHIPOTLE CORN CHOWDER
Chipotle chiles are dried smoked jalapenos that are dark brown in colour, they have a sweet smokey flavor and have lots of heat, use chipotles packed in adobo sauce, adobo sauce is a dark red sauce from ground chiles, with herbs and vinegar added. Chipotles are great to add into any recipe to "kick" it up... for this recipe it really adds so much flavor to the soup! Serving size is only estimated my DS can eat this by himself lol!... This soup is worth making, it is delicious!
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
- In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
- Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
- Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
- Season with salt and pepper to taste (for even more spice season with cayenne).
- Crumble the reserved cooked bacon and stir into the soup.
- If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.
Nutrition Facts : Calories 506.7, Fat 22.9, SaturatedFat 11.5, Cholesterol 61.6, Sodium 1414.2, Carbohydrate 65.9, Fiber 8.4, Sugar 9.6, Protein 15.5
CHIPOTLE & CORN CHOWDER
Make and share this Chipotle & Corn Chowder recipe from Food.com.
Provided by khah3765
Categories Chowders
Time 40m
Yield 4-1 2/3 c servings
Number Of Ingredients 10
Steps:
- In a large saucepan heat olive oil over medium heat.
- Cook and stir leeks and sweet pepper in hot oil about 10 minutes or until tender.
- Add 2 3/4 c of the broth into the saucepan.
- Return to boiling.
- Stir in corn, potatoes, chipotle peppers, and paprika.
- Bring to boiling; reduce heat.
- Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
- Meanwhile, in a screw-top jar combine the remaining 1/4 c broth and the flour.
- Cover and shake until smooth; stir into potato mixture.
- Cook and stir until slightly thickened and bubbly.
- Cook and stir for 1 minute more.
- If desired, season with salt.
Nutrition Facts : Calories 270.7, Fat 6.3, SaturatedFat 1.1, Sodium 86.3, Carbohydrate 49.2, Fiber 6.4, Sugar 8.2, Protein 10.4
CHIPOTLE SHRIMP AND CORN CHOWDER
This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!
Provided by MamaJ
Categories Chowders
Time 40m
Yield 5 1/2 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute bacon in a large pot over medium heat until crisp.
- Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
- Stir in flour and cook one minute.
- Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
- Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
- Add shrimp and cream to soup.
- Add salt to taste.
- Simmer 5 minutes to cook shrimp.
- Serve.
- * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.
CHIPOTLE-CORN CHOWDER
Make and share this Chipotle-Corn Chowder recipe from Food.com.
Provided by lazyme
Categories Chowders
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, combine cream-style corn, corn with peppers, chile, adobo sauce and cumin; mix well.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat; simmer 5 minutes to blend flavors, stirring frequently.
- Meanwhile, in small bowl, combine 1/4 cup of the milk, flour and salt; beat with wire whisk until smooth.
- Add remaining 2 cups milk to chowder.
- Stir in flour mixture until well blended.
- Cook over medium heat until bubbly and thickened, stirring constantly.
- Boil 1 minute.
Nutrition Facts : Calories 328.3, Fat 8.2, SaturatedFat 4.4, Cholesterol 25.6, Sodium 684.5, Carbohydrate 59.5, Fiber 4.3, Sugar 4.5, Protein 12.1
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- Add the onion, garlic, corn, potatoes and chipotle chilies to your slow cooker. Pour in the chicken broth, season with salt and pepper and stir to combine. Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Once done cooking, transfer 1/2 of the chowder to a blender and pulse until chunky-smooth (not totally pureed- you can also transfer halfto a bowl and use your immersion blender). Return the puree soup to the slow cooker. Stir in the milk, turn the heat to high and cook for an additional 10 minutes or until the chowder thickens slightly. Stir in the cilantro.
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