Sometimes I get a dish in my head and I just have to make it. That’s the way it was with this. Southwestern-flavored corn chowder is nothing new, but it popped into my mind and stewed there for a few days until I just had to make it. I love making soups and chowders because they’re a great way to clear out the fridge of last week’s vegetables, but this time I actually went out and bought ingredients especially for the soup. The beauty of this, as with any soup, is that it’s endlessly customizable to whatever you happen to have on hand, though. So here’s what I did.
Chipotle Corn Chowder
1 tbsp coconut oil
1 yellow onion, large diced
1 tsp kosher salt
1 package new potatoes, halved or quartered (I used a combo of yellow, white and purple baby potatoes)
1 tsp chipotle chili powder (or other chili powder), or season to taste
1 package frozen yellow corn kernels
2 cups milk (at least 2% – I actually bummed some of Peanut’s whole milk)
1 1/2 – 2 cups water
1 tsp Better than Bouillon vegetable soup base
1/2 jar chipotle salsa (Muir Glen Organics makes a good version)
3-4 large handfuls chopped fresh kale
1 can black or pinto beans, drained and rinsed (optional)
3/4 cup shredded cheddar or Mexican mix cheese
Additional cheese and Greek yogurt or sour cream for serving (optional)
- In a large stockpot or Dutch oven over a medium-high burner, heat up the coconut oil until oil has melted. Add onion, sprinkle with salt, and sauté.
- When onion is just beginning to soften and take on color, add new potatoes. Season with chili powder and sauté until potatoes are slightly browned.
- Add corn and sauté just until it has thawed. Add milk, water, and vegetable base, turn heat down to low, cover and simmer until vegetables have cooked, at least 30 minutes. (You can go longer. I simmered the soup for about 2 hours before we ate it for dinner and it took on a nice complex flavor. But if this is a weeknight dinner, not the end of a lazy Sunday, 30 minutes is fine.)
- About 10 minutes before you plan to serve, wilt the kale into the soup. (If you’re adding beans – I didn’t – this would be the time to stir those in and let them warm up.) Stir in the salsa and cheese and allow to simmer a few more minutes, just for the flavors to meld.
- Serve with an additional sprinkle of cheese and a dollop of sour cream or plain Greek yogurt (I used yogurt) if desired.
Yield: serves 4 for dinner, 8 for appetizers
Source: please credit Covered In Flour