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Corn and Chipotle Chowdah | www.tasteandtellblog.com

Yes, another corn recipe!!

Today is actually a state holiday here in Utah, and I’m enjoying it up in the mountains. Thank goodness for scheduled posting!! So I’m going to keep it nice and short today.

I’m one of those people that love soup year round. And it’s a good thing, because this soup wouldn’t be nearly as good in the middle of winter because the corn wouldn’t be fresh. But hot or not outside, I love soup. And I loved this recipe!!

I did change a few things. First of all, the original recipe calls for grilling the corn first. I’m sure that makes this soup even more delicious, but for the sake of time, I skipped that. I also just chopped the chipotles on my cutting board because they would have been totally lost in my food processor.

How about you – do you like soup when it’s hot outside?

Corn-and-Chipotle Chowdah
from Every Day with Rachael Ray June/July 2009

serves 6

total time: 30 minutes

6 ears corn, scraped from cob
drizzle of extra virgin olive oil
4 slices bacon, finely chopped
1 large onion, finely chopped
2 yellow fleshed potatoes, such as Yukon Gold, cut into small cubes
2 ribs celery from the heart with leafy tops, finely chopped
2 large cloves garlic, grated or finely chopped
1 bay leaf
salt and pepper
2 canned chipotle peppers in Adobo sauce
32-ounces chicken stock (4 cups)
2 cups heavy cream
lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles of cotija cheese or queso fresco, for garnish

In a soup pot, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes.

Using a food processor, puree the chipotle chiles. Stir into the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm. Rinse the food processor bowl.

Add one-third of the corn kernels to the food processor, pour in 2 cups of the soup and puree. Pour the mixture into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes. Serve the chowder in bowls with the lime wedges, parsley, scallions and lots of cheese.

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15 Responses to Saturdays with Rachael Ray – Corn-and-Chipotle Chowdah

  1. Brenda says:

    I love soup year-round too Deborah and this one looks scrumptious! I really love the flavour of chipotle. I'm disappointed I can't join you this weekend for Saturdays with Rachael Ray. I'll have to get her cookbook back out and start cooking! Hopefully see you next weekend!

  2. Cassie says:

    Sounds delicious! I am loving the sweet corn this summer. It seems so much sweeter and juicier than it usually is! I love soup year-round too.

  3. Pam says:

    Yum! Rachael definitely know how to do it and you do too, Deborah! This is a great recipe because of the added bacon and chipotle peppers. Thanks!

  4. Joanne says:

    I made corn soup one sweltering day in June and it was worth every drop of sweat. This chowdah looks similarly amazing. Hope you're enjoying your holiday!

  5. Monet says:

    I am a year round soup girl too! I'm glad you were able to enjoy this recipe without grilling the corn. I want to make this, but we don't have a grill so I'm happy to hear it still worked!

  6. kuriouskitteh says:

    Oh yeah, I'm definitely up for drinking soup no matter what the weather's like, and this chowder sounds so good! Also love the Saturdays with Rachael Ray idea ;).

    ~Kurious Kitteh

  7. grace says:

    this is awesome, but man, some grilled corn would make it outrageously good! it's never too hot for spicy chowder. :)

  8. Sinful Southern Sweets says:

    Looks fabulous! I can't wait to give this a try! Have a great weekend!

  9. biz319 says:

    I can eat soup any day of the year – I'll have to give that one a try!

    I recently made a corn and bacon chowder – not realizing how sweet the corn is, I definitely needed to add some heat to balance it.


  10. Heather says:

    Hope you enjoy your holiday! Just got back from a vacation to Utah, Wyoming, Idaho, and Montana and am already missing the mountains and cooler weather (I live in Texas)!

  11. scrambledhenfruit says:

    Soup is good year round! That chowder sounds delicious, especially with fresh corn. Thanks for sharing :)

  12. eatme_delicious says:

    Yum I'll never be tired of corn recipes!! I'm not a big soup person in general but I think I stay away from it even more in the summer.

  13. kat says:

    Was this super spicy with the chipotle?

  14. Kevin says:

    This is a tasty sounding corn chowder. I am looking forward to getting some fresh local corn this weekend!

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