Chipotle Corn Chowder Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
2 tablespoons vegan butter
4 corn cobs, kernels cut off
1 onion, diced
1 jalapeño pepper, seeds removed and finely diced
4 cloves garlic, minced
1 tsp ground paprika
½ tsp salt
4 cups vegetable broth
¼ cup vegan sour cream
1 lime, juice and zest
½ cup chipotle salsa
½ cup cilantro, chopped (optional, to serve)
1 jalapeño, sliced (optional, to serve)
1 avocado, sliced (optional, to serve)
2 limes, sliced in wedges (optional, to serve)
1Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion and corn. Toss and cook, stirring every once in a while until slightly charred and caramelized, about 10 minutes.
2Stir in the jalapeño, garlic, paprika and salt. Cook for 2 more minutes.
3Add the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
4Remove from the heat and use an immersion blender to puree the soup, leaving some of the kernels whole. Alternatively, pour 1-2 cups of the soup into a blender and puree. Then, add back to the soup pot.
5Combine the sour cream and lime juice. Stir well and add to the soup, along with the salsa. Heat on medium low heat for 5 minutes. Taste and add more lime and / or salt if desired.
6Garnish with optional toppings when serving.
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