Corn Chowder With Chipotle Recipes

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CHIPOTLE CORN CHOWDER



Chipotle Corn Chowder image

Chipotle chiles are dried smoked jalapenos that are dark brown in colour, they have a sweet smokey flavor and have lots of heat, use chipotles packed in adobo sauce, adobo sauce is a dark red sauce from ground chiles, with herbs and vinegar added. Chipotles are great to add into any recipe to "kick" it up... for this recipe it really adds so much flavor to the soup! Serving size is only estimated my DS can eat this by himself lol!... This soup is worth making, it is delicious!

Provided by Kittencalrecipezazz

Categories     Chowders

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 13

4 slices bacon
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
2 stalks celery, finely chopped
3 cups chicken broth
2 medium potatoes, peeled and finely diced
1 red bell pepper, seeded and chopped
3 cups canned corn niblets (can use more, or use frozen corn kernels)
1/2 cup whipping cream (can use up to 3/4 cup)
1/2 chipotle pepper, minced (in adobo sauce)
half-and-half cream or milk
salt and pepper
cayenne pepper (optional)

Steps:

  • Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
  • In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
  • Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
  • Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
  • Season with salt and pepper to taste (for even more spice season with cayenne).
  • Crumble the reserved cooked bacon and stir into the soup.
  • If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.

Nutrition Facts : Calories 506.7, Fat 22.9, SaturatedFat 11.5, Cholesterol 61.6, Sodium 1414.2, Carbohydrate 65.9, Fiber 8.4, Sugar 9.6, Protein 15.5

CORN CHOWDER WITH CHIPOTLE



Corn Chowder With Chipotle image

This delish corn chowder is perfect for those frosty days ahead. It has the sweet taste & creaminess of corn chowder with a little heat (or depending on your taste a Lot). I've made this with cream and when I was feeling too pudgy chicken soup...It's all good:-)

Provided by mollypie

Categories     Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 large red bell pepper (chopped)
1 medium onion (chopped)
3 minced garlic cloves
1 (14 1/2 ounce) can diced tomatoes with juice
2 cups water
2 tablespoons chipotle chiles in adobo
2 (14 ounce) cans creamed corn
1 (1 lb) package frozen corn
1 (10 1/2 ounce) can chicken stock
1 teaspoon dried oregano

Steps:

  • In a soup pot saute first four ingredients till onion is soft.
  • Add can of tomatoes.
  • Blend together water and chili then add to soup to taste. This can be very spicy or not.
  • Add the cans of cream corn simmer 15 minute.
  • Add frozen corn, chicken stock, or if you like, replace the stock with a cup of cream simmer 5 minute.
  • Garnish with cilantro and serve with corn tortillias.

Nutrition Facts : Calories 324.9, Fat 13.5, SaturatedFat 7.7, Cholesterol 32, Sodium 715.2, Carbohydrate 51.9, Fiber 5.4, Sugar 9.9, Protein 7.2

TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE



Turkey and Corn Chowder with Bacon and Chipotle image

One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 27

5 ears corn on the cob
4 cups chicken stock
Herb bundle of parsley, dill and thyme
1 tablespoon olive or canola oil
6 slices good-quality bacon, chopped
2 cloves garlic, chopped
2 onions, chopped
1 large fresh bay leaf
2 tablespoons chipotle in adobo, pureed
1/2 cup masa or corn meal
1 1/2 cups heavy cream
One 4-ounce can diced green chiles
1 pound Buttermilk Brined Turkey Breast, recipe follows, or roast turkey breast, sliced and chopped into bite-size pieces
Salt and freshly ground black pepper
Crusty Portuguese rolls or toasted English muffins, for dunking
4 cups buttermilk
1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot
2 round tablespoons kosher salt
6 to 8 peppercorns
2 to 3 cloves garlic, crushed
1 lemon, sliced
A few sprigs chives, coarsely chopped
A few sprigs dill, coarsely chopped
A few sprigs parsley, coarsely chopped
3 boneless turkey breasts (about 2 1/2 pounds)
Olive or canola oil
Poultry seasoning

Steps:

  • Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.
  • In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.
  • Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.
  • Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.
  • For extra thick chowder, puree half of the corn kernels before adding to the soup.
  • Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
  • Preheat the oven to 325 degrees F.
  • Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.

CORN CHOWDER



Corn Chowder image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
8 slices bacon, cut crosswise into 1/4-inch strips
2 medium yellow onions, cut into 1/4-inch dice
1 jalapeno, stems and seeds removed, cut into 1/4-inch dice
Kosher salt
4 cloves garlic, smashed and finely chopped
10 ears corn, kernels cut off the cobs, cobs reserved
6 large Yukon gold potatoes, cut into 1/2 inch-dice and reserved in water
2 bay leaves
2 quarts veggie or chicken stock
1 tablespoon sugar
1/2 teaspoon chipotle powder
1 cup heavy cream
1 bunch fresh chives, thinly sliced

Steps:

  • Put the olive oil in a large wide pot. Toss in the bacon and bring the pan to a low to medium heat. Cook the bacon slowly, stirring occasionally, until the bacon has let off a lot of fat and is crispy, 10 to 12 minutes. Don't rush this step...you WANT the fat to melt out of the bacon. When the bacon is crisp, use a slotted spoon to remove the bacon from the pot and reserve it on paper towels.
  • Add the onions and jalapenos to the pot and turn the heat up to medium-high. Season with salt and cook until the onions are soft and very aromatic, 7 to 8 minutes. Toss in the garlic and cook 1 to 2 minutes. Add half of the corn kernels, the cobs, half of the potatoes, bay leaves and stock. Season with salt. Bring the soup to a boil (BTB) and reduce to a simmer (RTS) and simmer until the potatoes are cooked through, 25 to 30 minutes.
  • Remove the corn cobs from the chowder and let cool. Remove the bay leaves and discard. Using an immersion blender, regular blender or food processor in batches, puree the soup until smooth. Return the soup to the pot, toss in the remaining potatoes and 1 cup water. Add the sugar and chipotle powder. Bring the soup to a medium heat and cook until the potatoes are cooked through, 15 to 20 minutes. Taste for seasoning and adjust if needed. Stir the soup frequently to prevent sticking and burning on the bottom.
  • While the potatoes are cooking in the soup, run a knife up the cooled corn cobs to scrape the yummy little pieces of the corn closest to the cob off--this is the most delicious corn-y goodness!!! When the potatoes are cooked, toss in the remaining corn, the corn cob scrapings and the heavy cream. Stir to combine. Taste and correct the seasoning if needed.
  • Serve immediately topped with the chives and reserved crispy bacon.
  • Corn hole-in-one!!!!

DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON



Double-Corn Chowder with Chipotle and Bacon image

Provided by Zanne Stewart

Categories     Soup/Stew     Milk/Cream     Blender     Onion     Pepper     Bacon     Corn     Winter     Cilantro     Hominy/Cornmeal/Masa     Simmer     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1/2 pound maíz trillado (dried cracked yellow hominy corn; 1 1/3 cups), picked over and rinsed
11 cups water, divided
4 bacon slices, chopped
2 tablespoons olive oil
1 large white onion, chopped
2 large garlic cloves, finely chopped
1 large red bell pepper, chopped
3/4 teaspoon ground cumin
3 cups fresh or frozen corn
1 medium or large canned chipotle chile in adobo
1 cup heavy cream
1/2 cup chopped cilantro

Steps:

  • Quick-soak dried corn:
  • Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
  • Make chowder:
  • Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
  • While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
  • Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
  • Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
  • Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.

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