Chipotle Cheese Potato Soup With Fresh Summer Corn Recipes

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CHIPOTLE CHEESE POTATO SOUP (WITH FRESH SUMMER CORN)



Chipotle Cheese Potato Soup (with fresh summer corn) image

If fresh summer corn isn't available, feel free to use canned or frozen corn in its place. To make in your Instant Pot, cook at high pressure 15 minutes with a QPR.

Provided by Kristy Bernardo

Categories     Soups and Stews

Time 1h10m

Number Of Ingredients 12

1/2 pound bacon, sliced into large pieces
1/2 medium-sized sweet onion, chopped
3 tablespoons flour
1 32- ounce container low-sodium chicken broth, 4 cups
3 pounds red potatoes, quartered or halved depending on size
1 1/2 cups shredded cheddar cheese
2 cups whole milk, almond milk works, too
2-4 tablespoons adobo sauce, from a can of chipotle peppers
2 teaspoons TABASCO Chipotle Pepper Sauce, or more!!
2 ears fresh corn, kernels removed and cobs discarded
kosher salt & freshly ground black pepper
toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, fresh chopped cilantro

Steps:

  • Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
  • Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about another minute (this will remove the "raw" flour taste).
  • Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
  • Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, adobo sauce (to taste), TABASCO Chipotle Pepper Sauce and fresh corn; bring back to a simmer and cook for an additional 10 minutes until very hot.
  • Season well with salt and pepper (this is IMPORTANT). Ladle into bowls and top each as desired.

Nutrition Facts : Calories 490 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 893 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHIPOTLE CHEDDAR POTATO SOUP



Chipotle Cheddar Potato Soup image

This soup is so, so easy and so sinfully, spicy good. You can definitely reduce the amount of chipotle. We like it spicy! You can throw in tons of different veggies. Make sure you don't leave out the squash though, that's what gives it such a creamy texture without all the calories. It's a really versatile, vegetarian soup that's guaranteed to warm you up on a cool day. :0)

Provided by Brittany K.

Categories     Potato

Time 1h30m

Yield 1 Large Pot, 10-12 serving(s)

Number Of Ingredients 13

10 medium russet potatoes, peeled and cubed
1 medium onion, diced
3 carrots, peeled and diced
2 yellow squash, diced
4 garlic cloves, peeled and diced
10 cups water
8 ounces 2% cheddar cheese
4 cups 2% low-fat milk
1/3 cup chipotle chile in adobo, crushed
6 tablespoons cornstarch
3/4 cup cold water
salt and pepper
1 bunch green onion, diced

Steps:

  • Put all the vegetables in a large pot. Cover with water (about 10 cups) and cook on high til the vegetables are soft.
  • Shred the cheese and add to the pot. Stir until the cheese is melted.
  • Reduce heat to low and add the milk and chipotle.
  • In a seperate bowl mix the cornstarch and cold water with a whisk until smooth. Pour mixture into the pot and stir. Simmer for about 20 minutes. Salt and pepper to taste.
  • Ladle into bowls. Garnish with sour cream, croutons (I like to make my own cornbread croutons) , and green onions.

Nutrition Facts : Calories 294.7, Fat 3.9, SaturatedFat 2.3, Cholesterol 12.6, Sodium 217.2, Carbohydrate 52, Fiber 6.2, Sugar 9, Protein 14.1

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