Charred Corn and Chipotle Chowder
This is a silky corn chowder with smoky-sweet flavors.
Ingredients
- 64 oz Chicken Stock
- 2 14 oz cans Creamed Corn
- 24 oz Frozen Corn
- 5 lbs Potatoes
- 5 Celery Stalks
- 3 Large Carrots
- 1 Onion
- 5 Garlic Cloves
- 1 tbsp Taco Seasoning
- 2 tbsp Olive Oil
- 4 Chipotle Peppers in Adobo
- 1 cup Heavy Cream
- 1 cup Milk
- Fresh Cilantro
- Salt and Pepper
Instructions
- Wash and roughly chop carrots, celery, onion, and potatoes
- Place a large soup pot on the stove over medium-high heat. Add 1tbs of olive oil and start cooking the celery, onion, and carrot.
- Once your vegetables have started to caremelize, about 10 minutes, add whole peeled garlic cloves, cook for an additional 5 minutes.
- Add creamed corn, chicken broth, chipotle peppers, and potatoes, to the pot. Bring pot to a boil, then reduce to a simmer cooking for about 30 minutes, or until vegetables are tender.
- In a skillet, heat 1tbs of olive oil, then add defrosted corn and taco seasoning. Cook until corn is charred to your satisfaction, about 10-15 minutes, then remove from the heat and set aside.
- Remove the soup pot from the heat and add cream and milk. Use the immersion blender and blend chowder to a semi-smooth, silky consistency.
- Stir in charred corn with the rest of the chowder and season with salt and pepper to taste.
- Serve the chowder in individual portions topping each with chopped fresh cilantro, sour cream (optional), and more adobo sauce (optional).