Zesty Chipotle Corn Chowder Recipe: Spoonful of Sunshine! - The Pass and Provisions
Hearty vibrant chipotle corn chowder recipe brings smokiness and sweetness together in one bowl. Hungry diners will melt into pure comfort with just one steamy, zesty spoonful.
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Cooking tools:
- Blender
- Pot
- Stove
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
Ingredients
- 3 cups corn kernels (fresh or frozen)
- 3 cups vegetable broth
- 3 cups diced red potatoes (about 3 medium)
- 2 tbsps olive oil
- 1 cup unsweetened almond milk (or dairy milk)
- 1 medium zucchini, diced
- 1 small yellow onion, diced
- 1-2 chipotle peppers in adobo sauce, chopped (adjust to taste)
- 1 tsp salt, plus more to taste
- 3 cloves garlic, minced
- ½ cup fresh basil, chopped
- Drizzle of pesto
- Extra basil or green onions
- Olive oil or chili oil
- Crushed tortilla chips or toasted pepitas
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